Capellini with Pesto Cheese Sauce
10 ounces capellini (angel hair) pasta
1 block (8 ounces) nonfat or reduced-fat cream cheese, or 8 ounces soft curd farmer cheese
3/4 cup skim or low-fat milk
1 cup chopped fresh plum tomatoes (about 3 medium)
1/4 cup pine nuts
1/2 cup (packed) fresh basil
1/2 cup (packed) fresh parsley
1/4 cup plus 2 tablespoons grated nonfat or regular Parmesan cheese
2 teaspoons crushed fresh garlic
Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
While the pasta is cooking, place all of the pesto ingredients in a food processor, and process until the herbs are finely chopped. Transfer the mixture to a small bowl, and set aside.
Place the cream cheese or farmer cheese and the milk in the food processor, and process until smooth. Set aside.
Add the cheese mixture to the pasta, and toss over low heat for a minute or two, or just until the sauce is warmed through. Do not allow the sauce to boil. Add a little more milk if the sauce seems too thick. Remove the pot from the heat, add the pesto, and toss to mix well.
Serve hot, topping each serving with 1/4 cup of the chopped tomatoes and a tablespoon