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
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|Serving Size: 1 Serving (516g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1498 (89%)|
|Amt Per Serving||% DV|
|Total Fat 166.4g||222 %|
|Saturated Fat 91.1g||455 %|
|Monounsaturated Fat 45.3g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 513.6mg||158 %|
|Sodium 1652.1mg||57 %|
|Potassium 730.3mg||19 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.5g|
|Protein 30.9g||44 %|
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Calories per serving: 1679
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