Linguine with pesto & tomatoes

4 Servings

Ingredients

Quantity Ingredient
½ cup Basil Pesto (see recipe)
¼ cup Water
4 cups Hot cooked linguine
(12 ounces uncooked pasta)
1½ cup Sliced plum tomato
2 tablespoons Chopped fresh basil
¼ cup Crumbled chevre (goat
Cheese) -- (1 ounce)

Directions

Combine Basil Pesto and water in a jar; cover tightly, and shake vigorously. Combine pesto mixture and pasta in a large bowl, and toss well. Add tomato slices, basil, and cheese, tossing gently to coat.

Yield: 4 servings (serving size: 1-½ cups).

Recipe By : Cooking Light, Sept. 1995, page 107 From: Date:

Related recipes