Mandarin Pasta Salad

Dressing: Combine ingredients and refrigerate until ready to serve
1 tsp. finely chopped fresh ginger
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope onion soup mix
2 tsp. sugar

Salad: layer ingredients then toss with dressing, serve immediately
8 oz. bow tie pasta, cooked
1/2 cucumber sliced
1/2 cup red bell pepper diced
1/2 cup chopped red onion
6 oz. baby spinach
1 can mandarin oranges, drained
2 cups cooked diced chicken
1/2 cup sliced almonds, toasted

Pasta with Prosciutto and Sage

Ingredients

3/4 lb. bow tie (or other) pasta
3 tbsp of butter
1 tbsp chopped fresh sage or 1 tsp. dried
3 tbsp of olive oil
3 cloves of garlic, lightly crushed
5 oz. thin sliced prosciutto cut into fine strips
½ c. chopped walnuts (Jenn uses pistachios)
¾ c. grated parmesan cheese
½ tsp fresh ground black pepper

Directions

In a large pot of boiling, salted water, cook pasta until just done. Meanwhile, melt the butter with the sage in a small saucepan. In a large frying pan, heat the oil over low heat. Add garlic cloves and cook until golden, about 7 minutes. Remove and discard the garlic. Add prosciutto and walnuts and cook, stirring occasionally, until the walnuts are lightly toasted and the prosciutto begins to brown, 6 to 8 minutes. Remove from heat. Drain pasta. Toss with sage butter, prosciutto mixture, cheese, and pepper. Serves 4
This recipe is a little more pricey but definately worth it. Everyone loves this pasta.