Bring a large pot of water to a boil. Add
Pasta Shells (1 lb)
Kosher Salt (1 Tbsp)
. Cook about 8 minutes or until done but not mushy. Drain and set aside.
Pine Nuts (1/2 cup)
in a small skillet over low heat. Toast, stirring often to avoid burning. Remove from heat when evenly golden brown. Set aside.
Grape Tomatoes (2 cups)
in half lengthwise. Remove ends from
Scallions (1 bunch)
and discard. Chop thinly, using mostly the white and pale green parts; some of the dark green is ok, too. Chop the
Jarred Roasted Red Peppers (3)
into small strips. Cut the
Ciliegine Mozzarella (1 tub)
into cubes about the same size as the cherry tomatoes. Set aside.
Place pasta in a large bowl. Drizzle
Extra-Virgin Olive Oil (to taste)
over pasta until nicely coated. Season with
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)
Add all of the prepared ingredients. Remove tiny leaves from
Fresh Basil (1 bunch)
stems and add directly to the bowl. Stack four to five larger basil leaves on top of one another. Roll into a tight spiral, then cut into thin strips. Add to the bowl.
over the top of the whole mixture starting with just one half. Add the
Parmigiano-Reggiano (3 handfuls)
. Toss gently with a large spoon. Taste, add more salt, pepper, olive oil or lemon juice if necessary.