# What you'll need:
→ Pasta
01 - 12 oz penne or fusilli pasta
02 - Salt for pasta water
→ Pesto Sauce
03 - 4 oz light cream cheese, softened
04 - 1/3 cup freshly grated Parmesan cheese
05 - 1 cup fresh basil leaves, loosely packed
06 - 2 tablespoons pine nuts, plus extra for garnish
07 - 2 garlic cloves
08 - 3 tablespoons extra-virgin olive oil
09 - Freshly ground black pepper to taste
10 - Juice of 1/2 lemon
→ Garnish
11 - Fresh basil leaves
12 - Additional grated Parmesan cheese
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While the pasta cooks, add basil, pine nuts, garlic, and Parmesan to a food processor. Pulse until finely chopped.
03 - Add the cream cheese, olive oil, lemon juice, and a pinch of salt and pepper. Process until smooth and creamy. If needed, add a splash of hot pasta water to loosen the sauce.
04 - Return the drained pasta to the pot. Add the cream cheese pesto sauce and toss to coat, adding reserved pasta water a little at a time until the sauce is silky and clings to the pasta.
05 - Divide among plates. Top with extra pine nuts, fresh basil, and a sprinkle of Parmesan if desired.
