Italian recipes

Linguine With Pesto And Tomatoes

Course : Italian
Source: Cooking Light, Sept. 1995, page 107
Serves: 4

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Ingredients:

1/2 cup basil pesto -- (see recipe)

1/4 cup water

4 cups hot cooked linguine (12 ounces uncooked pasta)

1 1/2 cups sliced plum tomato

2 tablespoons chopped fresh basil

1/4 cup crumbled chevre -- (goat cheese), (1 ounce)

1/2 cup basil pesto -- (see recipe)

1/4 cup water

4 cups hot cooked linguine (12 ounces uncooked pasta)

1 1/2 cups sliced plum tomato

2 tablespoons chopped fresh basil

1/4 cup crumbled chevre -- (goat cheese), (1 ounce)

Preparation / 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: 1-1/2 cups).

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