Creamy Basil and Olive Tapenade for Pasta

1.Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Remove from heat and set aside to cool.

2.In a food processor, combine the fresh basil leaves, pitted Kalamata olives, minced garlic, toasted pine nuts, grated Parmesan cheese, and cream cheese.

3.Pulse the mixture several times to begin breaking down the ingredients, then gradually stream in the 1/4 cup of extra virgin olive oil while continuing to process until the mixture is smooth and creamy but still has some texture.

4.Add the fresh lemon juice, and season with salt and freshly ground black pepper to taste. Pulse briefly to combine. Adjust seasoning if necessary.

5.Bring a large pot of salted water to a boil and cook your preferred pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta cooking water.

6.Return the hot pasta to the pot or a large mixing bowl. Add the creamy basil and olive tapenade and toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

7.Serve immediately, garnished with fresh basil leaves and an extra sprinkle of grated Parmesan cheese. Drizzle a little olive oil on top for added richness if desired.