Linguine with Cream Cheese

Ingredients

• 8 oz philadelphia cream cheese cubed
• 0.3 cup basil fresh chopped
• 2 cloves garlic minced
• 18 oz pasta refrigerated cooked drained
• 0.5 cup olive oil 
• 1 tsp pepper 
• 0.5 cup pinenuts toasted
• 1 tsp salt 
• 3 cups tomatoes chopped
• 1 Tbsp heinz red wine vinegar 

Equipment

• bowl

Directions

1. Toss tomatoes with cream cheese, oil, basil, vinegar, garlic, salt and pepper; cover.
2. Refrigerate at least 2 hours.
3. Place pasta in large bowl.
4. Add tomato mixture and pine nuts; toss lightly.