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: