Linguine with creamy pesto

Yield: 4 Servings

Measure Ingredient
4 ounces Cream Cheese
4 \N Cloves Garlic -- chopped
½ cup Fresh Basil Leaves --
\N \N Packed
2 tablespoons Fruity Olive Oil
¼ cup Fresh Parmesan Cheese --
\N \N Grated
2¾ cup Milk
\N \N Salt And Pepper -- freshly
\N \N Ground

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.

Recipe By : Gloria Foppiana Muuse of Williston Park, New York From:


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