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. Recipe By : Gloria Foppiana Muuse of Williston Park, New York From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip