Cricket Radiatore with Pico de Gallo

Ingredients:

• 1 package Cricket Radiatore
• 4 small, ripe Tomatoes, seeded and finely chopped
• 1 small white Onion, finely chopped
• 1/2 cup Cilantro, chopped
• 1 Jalapeño pepper, seeded and finely chopped
• 1 tbsp. Lime Juice
• Salt to taste

Directions:

1. Combine Tomatoes, Onions, Cilantro, Jalapeños, Lime Juice, and Salt to make pico de gallo. Cover and chill for at least an hour.
2. After pico de gallo has chilled, cook Cricket Radiatore, al dente, for 6-8 minutes.
3. Warm pico de gallo and serve over drained pasta.

Chipotle Cilantro Pappardelle with Blue Cheese Sauce

Ingredients:

• 1 package Chipotle Cilantro Pappardelle, cooked al dente (7-9 minutes)
• 8 oz. Blue Cheese, crumbled
• 1 cup Heavy Cream
• 3 tbsp. Chipotle Peppers in Adobo Sauce, pureed
• 2 tbsp. fresh Chives, chopped
• 2 tbsp. fresh Cilantro, chopped

Directions:

1. Sprinkle Blue Cheese into a medium saucepan and mash with fork.
2. Pour in Heavy Cream and stir until evenly mixed.
3. Warm mixture over low heat until heated through and smooth.
4. Stir in Chipotle puree and Chives.
5. Serve over Chipotle Cilantro Pappardelle and garnish with Cilantro.