PASTA PROVOLONE
8 ounces linguini
1 1/2 cups grated Monterey Jack cheese
1 cup grated Provolone cheese
1/4 cup whipping cream
1 cup ripe olives, cut into wedges
1/2 cup chopped tomato
2 Tablespoons dry basil
1/4 cup pine nuts (optional)
Cook pasta in boiling water as package directs. Drain pasta; return to pan. Add chesses and cream to pasta and heat, stirring to melt cheese.
Stir in olives, tomato, basil and pine nuts; heat through.
Serve immediately.
Makes 4 servings
8 ounces linguini
1 1/2 cups grated Monterey Jack cheese
1 cup grated Provolone cheese
1/4 cup whipping cream
1 cup ripe olives, cut into wedges
1/2 cup chopped tomato
2 Tablespoons dry basil
1/4 cup pine nuts (optional)
Cook pasta in boiling water as package directs. Drain pasta; return to pan. Add chesses and cream to pasta and heat, stirring to melt cheese.
Stir in olives, tomato, basil and pine nuts; heat through.
Serve immediately.
Makes 4 servings
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