Instructions: 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!

Kitchen (fwd)

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