| 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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