8 oz linguine
8 oz baby zucchini halved lengthwise
8 oz baby carrots, halved
2 seedless oranges
1/2 cup olive oil
1 cup fresh cilantro leaves
1 tsp. dry mustard
1 tsp. minced garlic
1/2 tsp. crushed red pepper
1 tsp. salt

Cook pasta according to package directions, add zucchini and carrots during the last 5 minutes. Drain and reserve 1/4 cup pasta water. Return pasta to the pan.

For pesto: Peel and quarter 1 orange. In food processor combine orange, olive oil, cilantro,, pasta water, 1 teaspoon of salt, mustard, garlic, and red pepper.

Toss all together and top with additional cilantro.

Submitted by: K Brower