Linguine With Creamy Pesto

Recipe Ingredients

4 oz	113g	Cream cheese
4		Garlic - chopped
1/2 cup	20g / 0.7oz	Fresh basil leaves - packed
2 tablespoons	30ml	Fruity olive oil
1/4 cup	36g / 1.3oz	Fresh parmesan cheese - grated
2 3/4 cups	651ml	Milk
		Salt and pepper - freshly ground

Recipe Instructions

In a food processor puree the cream cheese, the garlic, the basil, the oil, the parmesan, the milk, and salt and pepper until the pesto is smooth. In a kettle of salted boiling water, cook the linguine until it is al dente. Ladle out and reserve 1 cup of the cooking water, drain the linguine, 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 (if needed), and toss the linguine with the pesto.

Source:
Gloria Foppiana Muuse of Williston Park, New York

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