Zesty California Stuffed Shells
Recipe courtesy of the National Pasta Association.
40 jumbo pasta shells
3 cups diced cooked turkey breast
3 green onions, minced
1/4 cup finely minced crystallized ginger
1/4 cup finely diced carrots
1/4 cup sliced almonds
2 medium ripe pears, diced
1/3 cup low fat mayonnaise
1/4 cup soft, fresh goat cheese
1 tablespoon lemon juice
Salt and pepper to taste
Watercress, mint, mache (a miniature gourmet salad green) for garnish
- Cook pasta according to package directions, drain well.
- Combine the turkey and next five ingredients in a bowl. Mix together the mayonnaise, cheese, and lemon juice until well blended. Stir into the turkey mixture and toss to coat. Season to taste with salt and pepper.
- Stuff each shell with 1 to 2 tablespoons of the filling.
- Arrange on a platter and garnish with watercress.
Makes 8 servings.
Recipe and photograph courtesy of the National Pasta Association.