- 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
- 8 ounces small shell pasta
- 6 1/2 ounces goat cheeses, crumbled
- 6 1/2 ounces cherry tomatoes, halved
- 3 1/2 ounces small black olives
- 4 wedges focaccia
- 3 tablespoons toasted pine nuts
FOR VINAIGRETTE: Place the basil, garlic, vinegar and salt and pepper in a food processor. Process until the basil is finely chopped. Add the 1/4 cup of the 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 the 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.
nutrition information per serving
750 calories; 47g total fat; 48mg cholesterol; 835mg sodium; 57g carbohydrates; 3g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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