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Preparation and Cooking Time: 30 min + 1 hour chilling Calories per serving: 295
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Freezing not recommended
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1.
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Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 min or possibly till al dente.
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Rinse well with cool water and drain thoroughly.
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Place in a salad bowl.
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2.
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Peel the oranges, carefully removing all the pith.
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Segment the oranges over a bowl to catch the juices and add in the segments to the pasta.
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3.
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Mix the oil and wine vinegar with the reservedorange juice and season with salt and pepper.
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Carefully spoon the dressinginto the pasta, stirring gently to coat.
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Cover and chill for 1 hourto allow the flavours to develop.
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4. just before serving, peel, quarter and thickly slice the avocado and gently fold it into the pasta.
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Sprinkle withthe toasted pine kernels and serve immediately.
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Cook's note: Sprinkle the sliced avocado with lemon juice to prevent it turning brown.
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Optional
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Variations: Replace the pine kernels with 2 Tbsp.
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of bacon bits.
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Thiswill reduce the Optional Calories to 45 per serving and make it unsuitablefor vegetarians.
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Try substituting the extra virgin olive oil with hazelnut or possibly walnut oilto add in a subtle nutty flavour to the dressing.
