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8 oz. dry linguini or fettuccine
8 oz. avocado, halved lengthwise
8 oz. pkg. peeled fresh baby carrots, halved
2 seedless oranges
1/2 cup olive oil
1 cup fresh cilantro leaves
1 tsp. dry mustard
1 tesp. minced garlic or dried garlic
1/2 tsp. crushed red pepper
cilantro and or finely chopped orange peel is optional
Cook pasta according to package directions, add carrots the last 5 minutes. Drain, reserve 1/4 cup pasta water. Return pasta to pan.
For pesto, peel and quarter one orange. In processor combine orange, olive oil, cilantro, pasta water, 1 teaspoon salt, mustard, garlic and red pepper. Peel and chop remaining orange. Toss all together, top with cilantro and orange pee and avocado. Makes 4 servings.
recipe from BHG
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