Instructions: Preparation and Cooking Time: 30 minutes + 1 hour chilling Calories per serving: 295

Freezing not recommended

1. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes or until al dente. Rinse well with cold water and drain thoroughly.

Place in a salad bowl.

2. Peel the oranges, carefully removing all the pith. Segment the oranges over a bowl to catch the juices and add the segments to the pasta.

3. Mix the oil and wine vinegar with the reserved
orange juice and season with salt and pepper. Carefully spoon the dressing
into the pasta, stirring gently to coat. Cover and refrigerate for 1 hour
to allow the flavours to develop.

4. just before serving, peel, quarter and thickly slice the avocado and gently fold it into the pasta. Sprinkle with
the toasted pine kernels and serve immediately.

Cooks note: Sprinkle the sliced avocado with lemon juice to prevent it turning brown.

Optional

Variations: Replace the pine kernels with 2 tablespoons of bacon bits.

This
will reduce the Optional Calories to 45 per serving and make it unsuitable
for vegetarians. Try substituting the olive oil with hazelnut or walnut oil
to add a subtle nutty flavour to the dressing.

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