Farmers Daughter Herbs

pasta-tamarillo-salad 1lb. pasta shells

1/3 cup olive oil

3 tomarillos, peeled and thinly sliced

6 oz. goat cheese, sliced or crumbled

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DRESSING

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

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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.