1 tbsp. corn starch
1 tbsp. brown sugar
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 (6 oz.) can unsweetened pineapple juice
1/4 c. white wine vinegar
2 tbsp. water
2 tbsp. soy sauce
1 1/2 c. broccoli flowerets
2 c. pasta bow ties
1 (8 oz.) pkg. frozen cooked shrimp, thawed
1 med. carrot, thinly bias sliced
1/2 c. peanuts or cashews

For dressing, in a small saucepan combine corn starch, sugar, ginger and garlic powder. Stir in juice, vinegar, water and soy sauce. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and cool.

Meanwhile, in a medium covered saucepan cook broccoli in a small amount of lightly salted boiling water for 4 to 5 minutes or until nearly tender, then drain. Rinse with cold water, then drain again. Cover and chill.

In another saucepan cook pasta according to package directions, then drain. Rinse with cold water, then drain again.

In a medium salad bowl combine pasta, shrimp and carrot. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for 2 to 8 hours, lightly tossing mixture occasionally.

To serve, add chilled broccoli and peanuts or cashews. Toss lightly to mix. makes 4 servings.