Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 x Jumbo Pasta Shells

--------------------------FILLING-------------------------------
1 1/2 c Ricotta cheese, part skim 3 T Chopped fresh chives *
3/4 t Black Pepper 2 T Grated Lemon Peel
1/2 c Very finely chopped Almonds

---------------------LEMON VINAIGRETTE--------------------------
1/4 c Lemon juice 2 T Olive oil
1 t Dijon Mustard 2 T Chopped fresh parsley
1 T Basil 1 x 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 jelly-roll fashion; substitute 1/2 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. 1.50 ---

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