Recipe - Curried Pasta With Gingered Mint Carrots

1 One half cup Cooked conchiglie (pasta
shells)
2 teaspoon Olive oil
1/3 cup Orange juice
1/3 teaspoon Grated fresh ginger root
2 md Carrots, grated
1 ds Each salt and pepper
One half teaspoon Curry powder
1 One half teaspoon Lemon juice
One half cup Peas
1 tablespoon Chopped fresh mint

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
23.

*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
http://www.babyville.com/gkc/Jan97/soupnsalad.html
Posted to FOODWINE Digest 06 Jan 97

From: Ana Kurland akur@LOC.GOV

Date: Tue, 7 Jan 1997 11:23:32 0500