Summer Straw & Hay Pasta with corn & bacon

COOK:
8 oz. each dry egg fettuccine and dry spinach fettuccine
1 package thick-sliced bacon, cut into 1-inch-wide pieces

SAUTÉ:
3-4 green onions or scallions
4 tsp. minced fresh garlic
2 cup chicken broth

STIR IN:
6 ears of corn - fresh sweet corn kernels (about 2 ears)
2 cup heavy cream
1/2 cup to 1 cup of Parmesan cheese
Lemon pepper to taste
Smokehouse Maple Seasoning to taste
Salt and black pepper to taste
Grated Parmesan

Cook egg and spinach fettuccine in a large pot of boiling salted water according to package directions; drain. Cook bacon in a sauté pan until crisp; transfer to a paper-towel lined plate and discard all but 4 Tbsp. drippings. Sauté scallions and garlic in drippings over medium-high heat until fragrant, 30 seconds. Deglaze pan with broth, scraping up any brown bits; cook until broth is reduced by half, about 3 minutes. Stir in corn, cream, bacon, and fettuccine; cook until sauce slightly thickens, 3–5 minutes. Add Parmesan cheese.  Season pasta with salt, lemon pepper and smokehouse maple seasoning. Garnish each serving with Parmesan.

Summer Pasta Salad with Chicken and Cashews

Ingredients

12 oz veggie spiral pasta
12 oz bow tie pasta
1-20 oz can pineapple tidbits
2 - 11 oz cans mandarin oranges
2 cups chopped celery
4 green onions, finely chopped
1 cup green grapes, sliced into fourths
1 cup red grapes, sliced into fourths
9 1/2 oz cashew nuts (halved)
4 chicken breasts, cooked and chopped
3 cups Miracle Whip
2 T vegetable oil
1 cup sugar
2 T vinegar
salt and pepper to taste
* Or you can us 1 16 oz bottle of Kraft Cole Slaw dressing and then just add an additional cup of Miracle Whip and leave out the oil, sugar and vinegar


Directions

Cook pasta according to directions, drain and cool.  combine pineapple, mandarins, celery, onions, grapes, nuts and chicken with pasta.  In a separate container make the dressing by combining the Miracle Whip, Mayonnaise, salad oil, sugar and vinegar.  Fold salad dressing into pasta mixture. Refrigerate.