Pasta shells with lemon vinaigrette
Yield: 4 servings
Ingredients:
- 12 x Jumbo Pasta Shells ----------------------------------FILLING----------------------------------
- 1 1/2 c Ricotta cheese part skim 2 tb Grated Lemon Peel
- 3 tb Chopped fresh chives * 1/2 c Very finely chopped Almonds
- 3/4 ts Black Pepper -----------------------------LEMON VINAIGRETTE-----------------------------
- 1/4 c Lemon juice 2 tb Chopped fresh parsley
- 2 tb Olive oil 1 tb Basil
- 1 ts Dijon Mustard 1 x Clove garlic
Instructions:
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
