Vegetable Linguine with Cilantro Pesto

8 oz. linguine or fettuccine pasta
8 oz. baby zucchini, halved lengthwise, or 1 sm. zucchini, sliced
8 oz. pkg. fresh baby carrots, halved
2 seedless oranges
1/2 C. olive oil
1 C. fresh cilantro leaves
1 tsp. salt
1 tsp. dry mustard
1 tsp. minced garlic
1/2 tsp. crushed red pepper
cilantro & shredded orange peel for garnish, optional

Cook pasta according to package directions, adding zucchini & carrots the last 5 min. Drain, reserving 1/4 C. pasta water. Return pasta to pan.
For pesto, peel & quarter one orange. In food processor, combine orange, olive oil, cilantro, pasta water, 1 tsp. salt, mustard, garlic, & red pepper. Process until finely chopped (pesto consistency).
Peel remaining orange, including membranes & chop. Toss all ingredients together. Top with cilantro & orange peel, if desired.