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Linguine with Creamy Pesto

Butter Flavor


  • 8 ounces dry linguine, uncooked
  • 1 pkg (3 oz each) fresh basil leaves (3 oz = about 2 cups)
  • 3 tablespoons grated Parmesan cheese
  • 1 cloves garlic, peeled
  • SprayLite Olive Oil Cooking Spray
  • 4 ounces light cream cheese or additional grated Parmesan cheese, salt and ground black pepper, optional


  1. Prepare pasta according to package directions. Meanwhile, place basil, 3 tablespoons Parmesan cheese and the garlic in food processor container; cover. Process until chopped. Spray evenly with cooking spray; cover. Process until well blended; set aside.
  2. Drain pasta, reserving 1/4 cup of the pasta cooking water. Cover pasta to keep warm. Place reserved cooking water in large skillet.
  3. Add cream cheese to water in skillet; cook over medium-low heat until cream cheese is completely melted, stirring frequently. Gradually add basil mixture, stirring until well blended. Cook 3 minutes, or until heated through, stirring frequently. Add pasta; toss to coat. Transfer to serving bowl. Sprinkle with additional Parmesan cheese and season with salt and pepper, if desired. Serve warm.