| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Cream Cheese |
| 4 |
|
Cloves Garlic — chopped |
| 1/2 |
c |
Fresh Basil Leaves — |
|
|
Packed |
| 2 |
tb |
Fruity Olive Oil |
| 1/4 |
c |
Fresh Parmesan Cheese — |
|
|
Grated |
| 2 3/4 |
c |
Milk |
|
|
Salt And Pepper — freshly |
|
|
Ground |
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.
Recipe By : Gloria Foppiana Muuse of Williston Park, New York
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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