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Linguine with Creamy Pesto
4 oz cream cheese
4 cloves garlic, chopped
1/2 c basil, firmly packed
2 tbsps olive oil
1/4 c Parmesan cheese grated
1/4 c milk
1 lb linguine
In a food processor puree the cream cheese, the garlic, the basil,
the oil, the cheese, the milk and salt and pepper to taste until
smooth.
In a kettle of salted boiling water cook the linguine until it is
al dente, and transfer it to a heated serving bowl. Add enough of
the reserved cooking water to the pesto to thin it to the desired
consistency and toss the linguine with the pesto.
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Creamy Pesto 03