Thread: Pasta Recipes
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Old April 28, 2006   #5
coronabarb
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Shells with Tomatoes, Arugula and Parmesan Cheese

1 pound medium shells
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 cups small cherry tomatoes,rinsed and stemmed
1 cup (1/2 bunch) arugula, rinsed and trimmed
1 medium bell pepper, quartered, seeded and cut into 1/4" pieces
1/2 cup small chunks(1/2" )Parmesan cheese
1/4 cup chopped fresh basil leaves
1/4 cup coarsely chopped Italian flat leaf parsley
1/4 cup grated Parmesan cheese

Cook pasta in a large saucpan of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain. Rinse with cold water; drain well, shaking colander to extract excess water.

Whisk oil, vinegar, and lemon juice, salt and pepper to blend; set aside.

Combine pasta, cherry tomatoes, arugula, bell pepper, Parmesan cheese chunks, basil, parsley and grated Parmesan cheese; toss to blend. Add dressing; toss again.
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