Linguine with pesto tomatoes
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 c Basil Pesto (see recipe)
1/4 c Water
4 c Hot cooked linguine
(12 ounces uncooked pasta)
1 1/2 c Sliced plum tomato
2 tb Chopped fresh basil
1/4 c Crumbled chevre (goat
Cheese) -- (1 ounce)
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: 1-1/2 cups).
Recipe By : Cooking Light, Sept. 1995, page 107
From: Date:
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