Orecchiette w/ Pesto Cream Sauce

INGREDIENTS

1         Stick Butter

2 tsp   Garlic, Minced
1 pkg  Cream Cheese

2         Cups Milk

6oz      Parmesan Cheese, Grated

1/8 tsp Pepper, Black

1 lb      Orecchiette

1 pint   Tomatoes, Grape

2 Tbs   Pesto, Basil

            Feta Cheese

DIRECTIONS

1.  Place the Butter and Garlic into a large saute pan over medium heat.

2.  Bring a large pot of cold water to a rolling boil.

3.  Once the Butter has melted, add in the Cream Cheese and stir until smooth
4.  Whisk in the Milk and bring to a low simmer, stirring frequently.

5.  Slowly whisk in the Parmesan to avoid introducing any lumps and then add in the Pepper.

6.  Stir the Pesto into the Alfredo Sauce

7.  Add the Tomatoes to the pan and keep the sauce at a low simmer, stirring occasionally.

8.  Drop the Orecchiette into the water and stir to incorporate.  Boil for 10 minutes or until al dente.

9.  Drain and rinse the pasta.

10. Add the Orecchiette to the sauce and toss gently to coat.

11. Plate the Pesto Orecchiette and top with Feta Cheese.

12. Delicious!