1lb. pasta shells
1/3 cup olive oil
3 tomarillos, peeled and thinly sliced
6 oz. goat cheese, sliced or crumbled
1/2 cup olive oil
1/2 cup red-wine vinegar
2 garlic cloved, crushed
1 green bell pepper, seeded, chopped
1 small onion, chopped
1 (4 oz.) can pimento, drained
3 tbsp. chopped Fresh Parsley
Salt and Pepper to taste
Sprigs of Fresh Basil to garnish
In a large saucepan of boiling, salted water, cook pasta until just tender, about 8 to 10 minutes. Drain, rinse under warm water and drain well. Tip into a large bowl and toss with olive oil to coat thoroughly. Cover and refrigerate 30 minutes.
For the dressing, process all ingredients in a food processor or blender until smooth. Pour over pasta. Toss well. Add goat cheese and tamarillo, and toss carefully. Serve on individual plates, garnished with basil sprigs.
Makes 6 servings.