Stuffed Pasta Shells with Arugula Salad
Mix ricotta cheese with 2 tablespoons olive oil in a bowl. Peel garlic and press into bowl with a garlic press, stir and season with salt and pepper
Rinse arugula and basil and shake dry. Remove stems from arugula and pluck basil leaves from the stem. Finely chop one half of herbs and add to ricotta.
Rinse cherry tomatoes and cut in half.
Mix vinegar, salt, pepper, sugar and remaining olive oil in a bowl for the salad dressing and season to taste.
Cook pasta shells according to package directions in a pot with plenty of salted water until al dente, drain, rinse with cold water, drain again and then fill each pasta shell with ricotta mixture.
To serve, arrange arugula, basil and tomatoes on plates and sprinkle with the dressing.
Cover salad with pasta and serve immediately.
Serve with ciabatta and a light white wine if desired.