My Mother’s Pesto Sauce, Amended

Serves 4-6

Wine Suggestion: Chardonnay

1 lb. linguine
2 c. fresh basil leaves, moderately packed
1/2 c. extra-virgin olive oil
1 clove garlic, peeled and crushed with the blade of a heavy knife
1/2 tsp. salt
3 Tbsp. softened, unsalted butter
3 oz. cream cheese
½ cup Parmigiano-Reggiano

1. Put the basil, oil, garlic and salt in a food processor or blender. Mix at high speed until evenly blended.
2. Transfer the mixture to a bowl, and using a fork, beat in the butter, cream cheese and Parmesan cheese.
3. Bring a large pot of water to a boil. Salt. Blend in 3 tablespoons of the hot water from the pasta pot to lighten the pesto sauce. Cook the linguine in ample amounts of salted water to al dente.
4. Drain the pasta and transfer to a large bowl. Stir in the pesto sauce.
5. Serve in individual bowls and pass the Parmigiano.