4 ounces reduced fat cream cheese, room temperature
2 cups fresh basil leaves, firmly packed
4 tablespoons olive oil
½ cup cream
⅓ cup freshly grated parmesan cheese
¼ cup pine nuts
2 tablespoons flat-leaved parsley, chopped
1 teaspoon Meyer lemon zest
1 teaspoon kosher salt
½ pound dried perciatelli, or other spaghetti-type pasta
grated parmesan, pine nuts and fresh basil leaves (optional garnish)
Instructions
Bring a large pot of water to a boil. Add the garlic cloves to the boiling water and cook for one minute. Remove with a slotted spoon and set aside. Keep the water boiling.
Add the salt to the boiling water and cook pasta according to package directions, usually 9-11 minutes.
Drain the pasta and divide into 2 shallow bowls or plates. Top each portion with a ladle of pesto. Garnish with parmesan and fresh basil leaves. Serve.
Recipe by Liz The Chef at https://lizthechef.com/perciatelli-with-creamy-pesto/