Recipe - Pasta Shells With Lemon Vinaigrette

12 x Jumbo Pasta Shells

FILLING
1 One half cup Ricotta cheese, part skim
3 tablespoon Chopped fresh chives *
Three fourths teaspoon Black Pepper
2 tablespoon Grated Lemon Peel
One half cup Very finely chopped Almonds

LEMON VINAIGRETTE
One fourth cup Lemon juice
2 tablespoon Olive oil
1 teaspoon Dijon Mustard
2 tablespoon Chopped fresh parsley
1 tablespoon 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 with
filling, then roll up jellyroll fashion substitute One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini