Linguine with pesto and 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).

Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:13 -0400 From: TheCookie@...

NOTES : Substitute feta cheese for chevre, if desired.

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