Categories: Pasta, Vegetables, Vegetarian 
      Yield: 4 servings 
  
     12 x  Jumbo Pasta Shells             
 
----------------------------------FILLING---------------------------------- 
  1 1/2 c  Ricotta cheese, part skim           2 tb Grated Lemon Peel 
      3 tb Chopped fresh chives   *          1/2 c  Very finely chopped Almonds 
    3/4 ts Black Pepper                   
 
-----------------------------LEMON VINAIGRETTE----------------------------- 
    1/4 c  Lemon juice                         2 tb Chopped fresh parsley 
      2 tb Olive oil                           1 tb Basil 
      1 ts Dijon Mustard                       1 x  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