Shell Pasta With Goat Cheese And Basil Vinaigrette

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 cup loosely packed fresh basil leaf
• 2 garlic cloves, chopped
• 1 tablespoon red wine vinegar
• salt
• fresh ground black pepper
• 1/4 cup olive oil, plus
• 2 tablespoons olive oil, extra
• 8 ounces small shell pasta
• 6 1/2 ounces goat cheese, crumbled
• 6 1/2 ounces cherry tomatoes, halved
• 3 1/2 ounces small black olives
• 4 pieces focaccia bread
• 3 tablespoons toasted pine nuts

Recipe

• 1 place the basil, garlic, vinegar and salt and pepper in food processor.
• 2 process until the basil is finely chopped.
• 3 add the 1/4 cup of oil and process again until emulsified.
• 4 set aside cook the pasta in boiling salted water until al dente.
• 5 run under cold water and drain.
• 6 toss through enough of the basil vinaigrette to coat shells thoroughly.
• 7 add the goat cheese and mix thoroughly.
• 8 add the tomatoes and olives and stir to combine.
• 9 add some more dressing, if necessary, but do not make the mixture too wet.
• 10 toast the focaccia wedges and brush with a little of the extra oil.
• 11 serve the wedges piled with the pasta mixture and sprinkled with toasted pine nuts.