Guest guest Posted September 4, 2007 Report Share Posted September 4, 2007 Linguine With Pesto And Tomatoes 1/2 cup basil pesto homemade or store bought 1/4 cup water 4 cups hot cooked linguine, 12 ounces uncooked 1 1/2 cups sliced plum tomato 2 tbsps. chopped fresh basil 1/4 cup crumbled chevre cheese Combine 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. ______________________________\ ____ Looking for a deal? Find great prices on flights and hotels with FareChase. http://farechase./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2007 Report Share Posted September 4, 2007 This looks great. I always have a problem with so many cheeses I would like to eat and then I read the label -> rennet. I've had problems convincing myself that microbial enzymes are, without a doubt, not an animal based rennet. This page: http://www.natural-connection.com/resource/tnc_reference_library/cheese.html seems to indicate that is the case. Anyone have a strong and conclusive opinion one way or another? I note, looking for chevre cheese on the web that I can find it both with rennet and with microbial enzymes. Not so sure I'll be that lucky in the store. I'm not sure I've seen things like stilton with " microbial enzymes " on the label in each and every store. I'll keep looking though. This recipe sounds tasty though. Gary --- Mark Midnite <midnight_weeds wrote: > Linguine With Pesto And Tomatoes > > 1/2 cup basil pesto homemade or store bought > 1/4 cup water > 4 cups hot cooked linguine, 12 ounces uncooked > 1 1/2 cups sliced plum tomato > 2 tbsps. chopped fresh basil > 1/4 cup crumbled chevre cheese > > Combine 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2007 Report Share Posted September 4, 2007 I don't know about the microbial enzymes Gary (will read your link with interest). I did get some wonderful Stilton from a cheese vendor in Seattle that had vegetable rennet so it's out there but hard to find. Hope you find some where you are. Peace, Diane , Gary Mattingly <gsmattingly wrote: > > This looks great. I always have a problem > with so many cheeses I would like to eat > and then I read the label -> rennet. I've > had problems convincing myself that microbial > enzymes are, without a doubt, not an animal > based rennet. This page: > http://www.natural-connection.com/resource/tnc_reference_library/cheese.html > seems to indicate that is the case. > > Anyone have a strong and conclusive opinion > one way or another? I note, looking for chevre > cheese on the web that I can find it both with > rennet and with microbial enzymes. Not so sure > I'll be that lucky in the store. I'm not sure > I've seen things like stilton with " microbial > enzymes " on the label in each and every store. > I'll keep looking though. > > This recipe sounds tasty though. > > Gary > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.