12 x  Jumbo Pasta Shells

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

-LEMON VINAIGRETTE –
1/4 c Lemon juice
2 tb Olive oil
1 ts Dijon Mustard
2 tb Chopped fresh parsley
1 tb 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 jelly-roll fashion – substitute 1/2 to 1 cup mashed
tofu for part of ricotta cheese, or for all of ricotta if youre a real
tofu fan ~ in place of Lemon Vinaigrette, use Herbed Tomato Sauce