Creamy Basil & Tomato Pasta

2 lb tomatoes, chopped (about 3 cups)
1 pkg (8 oz) cream cheese, cubed
1/4 cup sun-dried tomato vinaigrette dressing (any brand)
1/2 cup chopped fresh basil
1 pkg (16 oz) linguine
1/2 cup pine nuts, toasted

Toss tomatoes with cream cheese and dressing; cover. Refrigerate at least 2 hours.

Cook pasta as directed on package; drain. Place in large bowl.

Add tomato mixture and pine nuts; toss lightly.

Makes eight 1 cup servings.

*Variation, add 1 lb cooked shrimp