Curried pasta with gingered mint carrots

1 Servings

Ingredients

Quantity Ingredient
1½ cup Cooked conchiglie (pasta shells)
2 teaspoons Olive oil
⅓ cup Orange juice
⅓ teaspoon Grated fresh ginger root
2 mediums Carrots, grated
1 dash Each salt and pepper
½ teaspoon Curry powder
1½ teaspoon Lemon juice
½ cup Peas
1 tablespoon Chopped fresh mint

Directions

Cook pasta in boiling salted water until al dente. Add 1 tsp olive oil to water while pasta is cooking to prevent sticking. Drain pasta in a colander when done and rinse with cold water. In a small saucepan, combine the orange juice, ginger root, grated carrots, and a dash of salt and pepper.

Bring to a boil, then reduce heat and simmer a few more minutes until the carrots are tender. In a small bowl, combine the curry powder, lemon juice, and 1 tsp olive oil and stir well. Place the cooked pasta, peas, and curry mixture into a large serving bowl and toss together until the pasta is coated. Top with the gingered carrots and garnish with fresh mint. Serves 2-3.

*Serve with a nice hot loaf of french bread and a simple green salad...delicious!

I got this recipe from the good karma kitchen. Subject: The Good Karma Kitchen (fwd)

related web site article>>>

Posted to FOODWINE Digest 06 Jan 97 From: Ana Kurland <akur@...> Date: Tue, 7 Jan 1997 11:23:32 -0500

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