Pasta shells with lemon vinaigrette

4 servings

Ingredients

Quantity Ingredient
12 xes Jumbo Pasta Shells
1½ cup Ricotta cheese, part skim
¾ teaspoon Black Pepper
½ cup Very finely chopped Almonds
¼ cup Lemon juice
1 teaspoon Dijon Mustard
1 tablespoon Basil
3 tablespoons Chopped fresh chives *
2 tablespoons Grated Lemon Peel
2 tablespoons Olive oil
2 tablespoons Chopped fresh parsley
1 x Clove garlic, finely minced

Directions

FILLING

LEMON VINAIGRETTE

* 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 with filling, then roll up jelly-roll fashion; substitute ½ to 1 cup mashed tofu for part of ricotta cheese, or for all of ricotta if you're a real tofu fan; in place of Lemon Vinaigrette, use Herbed Tomato Sauce Converted by MMCONV vers. 1½ ---

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