8 oz. pkg. fettuccine
1/4 c. whipping cream
1/4 c. minced fresh basil
2 tbsp. butter, melted
2 tbsp. olive oil
1/4 tsp. pepper
1 c. Parmesan, grated
10 tomatoes

Cook fettuccine according to directions. Rinse in cold water; drain well. Add next 5 ingredients; toss until noodles are well coated. Add Parmesan and toss gently. Chill overnight.

Slice off top of each tomato. Scoop out pulp, leaving shells intact. Sprinkle inside of each shell lightly with salt and pepper. Invert on paper towels. Cover and chill 30 minutes. Fill each tomato shell with fettuccine to serve.