Linguine with Creamy Pesto Sauce


8 oz. linguine
2 cups tightly packed fresh basil
1/4 cup olive oil
5 tablespoons pine nuts
3 large garlic cloves
1/2 cup lower-sodium chicken or vegetable broth
1/2 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
1/4 teaspoon salt

1. Cook linguine according to package directions. Drain; return to pot.

2. Pulse basil, oil, pine nuts and garlic in food processor until pureed. Place in medium saucepan; heat over medium-high heat 1 minute. Reduce heat to medium-low. Add broth; cook 2 to 3 minutes or until hot. Add cream; cook 1 minute or until hot. Stir in 1/4 cup of the cheese and salt. 

3. Pour sauce over linguine; sprinkle with remaining 1/4 cup cheese.

4 (1 1/4-cup) servings

PER SERVING: 610 calories, 37 g total fat (12 g saturated fat), 17.5 g protein, 53.5 g carbohydrate, 50 mg cholesterol, 685 mg sodium, 3.5 g fiber