Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        cream cheese
   4      cloves        garlic -- chopped
     1/2  cup           fresh basil leaves -- packed
   2      tablespoons   fruity olive oil
     1/4  cup           fresh parmesan cheese -- grated
   2 3/4  cups          milk
                        salt and pepper -- freshly ground

Preparation:

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.