Pasta Shells with Lemon Vinaigrette

• 12 each pasta shells, jumbo
• 1 1/2 cups ricotta cheese part skim
• 3 tablespoons chives chopped fresh
• 3/4 teaspoon black pepper
• 2 tablespoons lemon zest grated
• 1/2 cup almonds finely chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon dijon mustard
• 2 tablespoons parsley leaves fresh
• 1 tablespoon basil
• 1 each cloves, ground garlic, finely minced
• 1 x almonds sliced
• 1 x cherry tomatoes
• 1 wedges lemon
• 1 x basil fresh
• 1 x parmesan, parmigiano-reggiano cheese, grated optional.

1. Bring a large pot of water to a boil; cook pasta until al dente.
2. While pasta is cooking, combine Filling ingredients in a medium bowl.
3. Set aside.
4. In a large bowl, combine Vinaigrette ingredients.
5. Set aside.
6. When pasta is done, drain well, rinse under cold water, and drain well again.
7. Toss shells with dressing to coat.
8. Stuff shells with filling mixture, allowing 1 heaping Tablespoon for each.
9. Arrange on serving platter.
10. Drizzle each with some of the remaining dressing.
11. Top with garnish(es) and serve immediately or chill.

pasta shells, ricotta cheese, chives, black pepper, lemon zest, lemon juice, olive oil, mustard, parsley, basil, ground garlic, almonds, tomatoes, lemon, basil, parmesan

Taken from recipeland.com/recipe/v/pasta-shells-lemon-vinaigrette-34008 (may not work)