Linguine and Romaine Salad by Holly

1/2 pound linguine
1/4 cup prepared sun-dried-tomato pesto
2 tablespoons olive oil
2 tablespoons lemon juice
1 minced garlic clove
1/4 teaspoon salt
1/2 cup grated Parmesan Cheese
1/4 cup chopped fresh basil (I used 4 teaspoons dried basil)
6 shredded romaine lettuce leaves

Cook linguine as directed. While it is cooking, combine pesto through salt in bowl. Drain linguine and rinse under warm water; drain well. Toss pasta with dressing, parmesan cheese, basil, and romaine lettuce. Top with shavings of Parmesan. Makes 4 servings.