Preparation:
1. Cook the pasta according to the package instruction; drain and set aside.
2. Heat the oil in a large saucepan and sauté the shallot and ginger. Add the balsamic vinegar and continue cooking for about 30 seconds, or until it evaporated.
3. Add Tulia Apple Cinnamon Supersnack and the orange juice and lemon zest and juice; cook, whisking, until the sauce starts to thicken, about 4 minutes.
4. Add the cooked pasta and toss well.
5. Transfer to serving plates, sprinkle with pumpkin seeds and chives and serve immediately. Enjoy!
