Linguini with Cream Cheese

I ran next door to borrow something from my neighbor and she sent some of this amazing salad home for Mike and I to share. Unfortunately Mike only got a bite or two, because I could not stop eating it. It is so fresh and very filling. My neighbor found this recipe in the Kraft magazine a few years ago. And if you don't already get the Kraft magazine, you should go to their website and sign up. It always has great recipes.
I promise this will be a new summer favorite.

Linguine and Cream Cheese
3 cups tomatoes, chopped
1 pkg. cream cheese, cubed
3/4 cup olive oil
1/3 cup fresh basil leaves, chopped
1 Tbsp. red wine vinegar
2 cloves garlic, minced
1 tsp. each salt and pepper
2 pkg. linguine (9oz.each)
1/2 cup pine nuts, roasted
MIX tomatoes, cream cheese, oil,basil,
vinegar, garlic, salt and pepper in large
bowl; cover. Refrigerate at least 2 hours.
COOK pasta as directed.Place in large bowl.
ADD tomato mixture and pine nuts to hot pasta;
toss lightly. Serves 6-8