# 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 loosely packed fresh basil leaves
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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While pasta cooks, add basil, pine nuts, garlic, and Parmesan to a food processor. Pulse until finely chopped.
03 - Add cream cheese, olive oil, lemon juice, and a pinch of salt and pepper to the processor. Process until smooth and creamy. If needed, add a splash of hot pasta water to loosen the sauce.
04 - Return drained pasta to the pot. Add cream cheese pesto sauce and toss to coat, adding reserved pasta water gradually until the sauce is silky and clings to the pasta.
05 - Divide pasta among plates. Top with extra pine nuts, fresh basil, and a sprinkle of Parmesan if desired.
