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Linguine with pesto & tomatoes

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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