Garden Veggie Linguine with Cilantro Pesto

By nlhartman

Ingredients

• 8 ounces dry linguine or fettuccine
• 8 ounces baby zucchini, halved lengthwise, or 1 small zucchini, sliced
• 8 ounces peeled fresh baby carrots, halved
• 2 seedless oranges
• 1/2 cup olive oil
• 1 cup fresh cilantro leaves
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon minced garlic or dried garlic
• 1/2 teaspoon crushed red pepper
• Cilantro and/or finely shredded orange peel (optional)
• Substitute a variety of fresh in-season vegetables and herbs--asparagus, snap peas, spinach or mustard greens, tarragon, basi, or other colorful ingredients that catch your eye at the market.

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1.
Cook pasta according to package directions, adding zucchini and carrots the last 5 minutes of cooking time. Drain; reserve 1/4 cup of the pasta water. Return pasta to pan.

2.
For pesto, peel and quarter one orange. In a food processor combine orange quarters, olive oil, the 1 cup cilantro, the reserved pasta water, salt, dry mustard, garlic, and crushed red pepper. Peel and chop remaining orange. Toss together pasta, pesto, and chopped orange. If desired, top with additional cilantro and orange peel.