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Shell Pasta with Goat Cheese and Basil Vinaigrette

Source: Pasta - Cooking with Style
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4 as appetizer or luncheon dish
For Vinaigrette:
1 cup loosely packed fresh basil leaves
2 small cloves garlic, chopped
1 tablespoon red wine vinegar
salt and freshly ground black pepper
1/4 cup plus 2 tablespoons olive oil, extra
8 oz small shell pasta
6 1/2 oz goat cheeses, crumbled
6 1/2 oz cherry tomatoes, halved
3 1/2 oz small black olives
4 wedges of focaccia
3 tablespoons toasted pine nuts
Shell Pasta with Goat Cheese and Basil Vinaigrette Recipe at
FOR VINAIGRETTE: Place the basil, garlic, vinegar and salt and pepper in food processor. Process until the basil is finely chopped. Add the 1/4 cup of oil and process again until emulsified.

Cook the pasta in boiling salted water until al dente. Run under cold water and drain thoroughly. Toss through enough of the basil vinaigrette to coat shells thoroughly. Add the goat cheese and mix thoroughly. Add the tomatoes and olives and stir to combine. Add some more dressing, if necessary, but do not make the mixture too wet.

TO SERVE: Toast the focaccia wedges and brush with a little of the extra oil. Serve the wedges piled with the pasta mixture and sprinkled with toasted pine nuts.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4 as appetizer or luncheon dish
Calories: 750
Fat. Total: 47g
Fiber: 3g
Carbohydrates, Total: 57g
Sodium: 835mg
% Cal. from Fat: 56%
Cholesterol: 48mg
Protein: 25g
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