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Add a photoServings: 4
Ingredients
- 4 ounce cream cheese
- 4 x cloves garlic, minced
- 1/2 c. fresh basil leaves, packed
- 2 Tbsp. fruity extra virgin olive oil
- 1/4 c. fresh parmesan cheese, grated
- 2 3/4 c. lowfat milk salt and pepper, freshly grnd
Directions
- In a food processor puree the cream cheese, the garlic, the basil, the oil, the parmesan, the lowfat milk, and salt and pepper till the pesto is smooth. In a kettle of salted boiling water, cook the linguine till it is al dente. Ladle out and reserve 1 c. of the cooking water, drain the linguine, and transfer it to a heated serving bowl. Add in sufficient of the reserved cooking water to the pesto to thin it to the desired consistency (if needed), and toss the linguine with the pesto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 102 | 77% |
| Total Fat 11.57g | 14% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 194mg | 8% |
| Potassium 64mg | 2% |
| Total Carbs 3.42g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.55g | 1% |
| Protein 4.36g | 7% |
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