Shell Pasta With Goat Cheese and Basil Vinaigrette

• 1 cup loosely packed fresh basil leaf
• 2 garlic cloves, chopped
• 1 tablespoon red wine vinegar
• salt
• fresh ground black pepper
• 14 cup olive oil, plus
• 2 tablespoons olive oil, extra
• 8 ounces small shell pasta
• 6 12 ounces goat cheese, crumbled
• 6 12 ounces cherry tomatoes, halved
• 3 12 ounces small black olives
• 4 pieces focaccia bread
• 3 tablespoons toasted pine nuts

1. Place the basil, garlic, vinegar and salt and pepper in food processor.
2. Process until the basil is finely chopped.
3. Add the 1/4 cup of oil and process again until emulsified.
4. Set aside Cook the pasta in boiling salted water until al dente.
5. Run under cold water and drain.
6. Toss through enough of the basil vinaigrette to coat shells thoroughly.
7. Add the goat cheese and mix thoroughly.
8. Add the tomatoes and olives and stir to combine.
9. Add some more dressing, if necessary, but do not make the mixture too wet.
10. Toast the focaccia wedges and brush with a little of the extra oil.
11. Serve the wedges piled with the pasta mixture and sprinkled with toasted pine nuts.

basil leaf, garlic, red wine vinegar, salt, fresh ground black pepper, olive oil, olive oil, shell pasta, goat cheese, cherry tomatoes, black olives, bread, nuts

Taken from www.food.com/recipe/shell-pasta-with-goat-cheese-and-basil-vinaigrette-26518 (may not work)