Vegetarian Pasta Shells With Lemon Vinaigrette

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Vegetarian Pasta Shells With Lemon Vinaigrette

 

12 jumbo pasta shells

 

Filling;

1 1/2 cs. ricotta cheese, partly skimmed

2 tbsps. grated lemon peel

3 tbsps. chopped fresh chives

1/2 c. very finely chopped almonds

3/4 tsp. black pepper

 

Lemon Vinaigrette;

1/4 c. lemon juice

2 tbsps. chopped fresh parsley

2 tbsps. olive oil

1 tbsp. basil

1 tsp. dijon mustard

1 clove garlic, finely minced

 

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.