| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 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 cheese); (1 ounce) |
INSTRUCTIONS
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). Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:13 -0400 From: TheCookie@aol.com NOTES : Substitute feta cheese for chevre, if desired.
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