Janet's Linguine with Basil Cream Cheese
Why I Love This Recipe
Ingredients You'll Need
3 cups of tomatoes, chopped
1 pkg (8oz.) cream cheese, cubed
3/4 cup olive oil
1/3 cup fresh basil leaves, chopped
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon each salt and ground black pepper
2 pkg. (9 oz. each) linguine, uncooked (Janet used 16 oz.)
1/2 cup pine nuts, toasted
Directions
3 cups of tomatoes, chopped
1 pkg (8oz.) cream cheese, cubed
¾ cup olive oil
1/3 cup fresh basil leaves, chopped
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon each salt and ground black pepper
2 pkg. (9 oz. each) linguine, uncooked (Janet used 16 oz.)
½ cup pine nuts, toasted
Directions:
Mix tomatoes, cream cheese, oil, basil, vinegar, garlic, salt and pepper in large bowl; cover. Refrigerate at least 2 hours.
Cook pasta as directed on package; drain. Place in large bowl. Add tomatoe mixture and pine nuts; toss lightly.
Makes 6-8 servings.
