Linguine With Pesto And Tomatoes

Recipe Ingredients

1/2 cup	118ml	Basil pesto - (see recipe)
1/4 cup	59ml	Water
4 cups	948ml	Hot cooked linguine
		(12 ounces uncooked pasta)
1 1/2 cups	93g / 3.3oz	Sliced plum tomato
2 tablespoons	30ml	Chopped fresh basil
1/4 cup	36g / 1.3oz	Crumbled chevre - (goat cheese), (1 ounce)

Recipe 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).

Source:
Cooking Light, Sept. 1995, page 107

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