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.

Bon Vivant Orzo with Mushrooms, Snow Peas, and Pine Nuts

Ingredients:

• 1 package Bon Vivant Orzo, cooked al dente (5-7minutes)
• 2 tsp. Olive Oil
• 2 Shallots, minced
• 1 lb. fresh Mushrooms of choice
• 1/2 lb. Snow Peas
• 3/4 cup Pine Nuts, toasted
• Salt and freshly ground Black Pepper to taste

Directions:

1. Heat Olive Oil in a medium skillet.
2. Add Shallots and sauté until translucent.
3. Add Mushrooms and cook until browned.
4. Add Snow Peas and cook 1 minute more.
5. Add pine nuts and Bon Vivant Orzo and combine all ingredients together.
6. Add Salt and Pepper to taste. Serve hot.

Basil Garlic Fettuccine with Puttanesca Sauce

Ingredients:

• 1 package Basil Garlic Fettuccine cooked al dente (about 6-8 minutes)
• 1/4 cup Olive Oil
• 1 cup Onion, finely chopped
• 6 cloves Garlic, minced
• 2 (28-oz.) cans Plum Tomatoes, in pieces, with juice
• 1 cup Kalamata Olives, pitted and halved
• 2 tbsp. Tomato Paste
• 2 tbsp. Capers, drained
• 1/2 tsp. dried Basil
• 1/2 tsp. Red Pepper Flakes

Directions:

1. In a large pot, heat Olive Oil over medium heat
2. Add Onions and sauté until soft.
3. Add Garlic and cook for 2 more minutes.
4. Add Tomatoes and remaining ingredients and simmer until sauce has thickened and slightly reduced, about 40 minutes.
5. Adjust seasoning to taste, cover, and set aside.
6. Add cooked Basil Garlic Fettuccine, toss and serve