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Linguine With Creamy Pesto
Yields: 4 serving(s)
Ingredients
- 4 ounce(s) cream cheese
- 4 cloves garlic — chopped
- 1/2 cup(s) fresh basil leaves –
- Packed
- 2 tablespoon(s) fruity olive oil
- 1/4 cup(s) fresh parmesan cheese –
- Grated
- 2 3/4 cup(s) milk
- Salt and pepper — freshly
- Ground
Directions
- 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.
- From:.
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