Ingredients:
- 8 oz. linguine or spaghetti
- 1 1/2 cups basil leaves
- 1/2 cup grated parmesan
- 2 Tbsp. toasted pine nuts
- 1 garlic clove, sliced
- 1/4 tsp. salt
- 1/8 tsp. ground pepper
- 1/4 cup extra virgin olive oil
- 1/2 cup soft cream cheese
- 6 cherry tomatoes, for serving
Directions:
- Bring a large pot of salted water to boil and cook pasta per packet instructions.
- While the pasta is cooking, make the pesto. Place basil leaves, parmesan, pine nuts, garlic, salt and pepper in a food processor and pulse until finely chopped. Turn food processor on and slowly pour the oil in through the feeder tube. Pulse until smooth, adding a touch of extra oil or water if it helps to smooth.
- When pasta is nearly done, reserve some pasta cooking water for the sauce.
- Place cream cheese, pesto and ¼ cup of pasta cooking water in a large bowl. Stir until creamy and smooth.
- Drain pasta and add to the bowl. Toss everything together until well combined and the pasta is well coated and creamy. Add an extra touch of the reserved pasta water if needed.
- Serve immediately while still hot with extra grated parmesan cheese and a few halved cherry tomatoes on top.
