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Garden Veggie Linguini with Cilantro Pesto

You can customize this linguine recipe by substituting other in-season vegetables and herbs, such as asparagus, snap peas, spinach or mustard greens, tarragon and basil. You can get almost all the ingredients for this FRESH delicious meal at our Farmers Market Saturday!


  • 8 ounces dry linguine or fettuccini

  • 8 ounces baby zucchini, halved lengthwise, or 1 small zucchini, sliced

  • 8 ounces peeled fresh baby carrots, halved

  • 2 seedless oranges

  • 1/2 cup olive oil

  • 1 cup fresh cilantro leaves

  • 1 teaspoon salt

  • 1 teaspoon dry mustard

  • 1 teaspoon minced garlic or dried garlic (optional)

  • 1/2 teaspoon crushed red pepper

  • Cilantro and/or finely shredded orange peel (optional)


  1. Cook pasta according to package directions, adding zucchini and carrots the last 5 minutes of cooking time. Drain; reserve 1/4 cup of the pasta water. Return pasta to pan.

  2. For pesto, peel and quarter one orange. In a food processor combine orange quarters, olive oil, the 1 cup cilantro, the reserved pasta water, salt, dry mustard, garlic, and crushed red pepper. Peel and chop remaining orange. Toss together pasta, pesto, and chopped orange. If desired, top with additional cilantro and orange peel.

Recipe and photo courtesy of Midwest Living

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