Title: Pasta Shells with Lemon Vinaigrette
Categories: Pasta Vegetable Vegetarian
Yield: 4 Servings
| 12 | x | Jumbo Pasta Shells |
| FILLING |
| 1 1/2 | c | Ricotta cheese, part skim |
| 3 | tb | Chopped fresh chives * |
| 3/4 | ts | Black Pepper |
| 2 | tb | Grated Lemon Peel |
| 1/2 | c | Very finely chopped Almonds |
| LEMON VINAIGRETTE |
| 1/4 | c | Lemon juice |
| 2 | tb | Olive oil |
| 1 | ts | Dijon Mustard |
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Basil |
| | | Clove garlic, finely minced |
* or 1 T dried chives or 1 chopped scallion GARNISH: Sliced almonds, cherry
tomatoes, lemon wedges, fresh basil leaves or fresh parley sprigs, or
sauteed pine nuts, and Parmesan cheese, optional.
Bring a large pot of water to a boil; cook pasta until al dente.
While pasta is cooking, combine FILLING ingredients in a med bowl. Set
aside.
In a large bowl, combine VINAIGRETTE ingredients. Set aside.
When pasta is done, drain well, rinse under cold water, and drain well
again. Toss shells with dressing to coat.
Stuff shells with filling mixture, allowing 1 heaping Tablespoon for each.
Arrange on serving platter. Drizzle each with some of the remaining
dressing. Top with garnish(es) and serve immediately or chill. VARIATIONS:
~ substitute 6 pieces of lasagna for pasta shells, spread each