Linguine with Creamy Pesto Recipe

In a food processor puree the cream cheese, the garlic, the basil, the oil, the cheese, the milk and salt and pepper to taste until smooth.

In a kettle of salted boiling water cook the linguine until it is al dente, 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 and toss the linguine with the pesto.