ROTELLE WITH CHEESY PESTO SAUCE

1 (3 ounce) pkg cream cheese, softened
2 ounces blue cheese
1/3 cup olive oil
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 cloves garlic, minced
1 pound rotelle (spirals), cooked to package directions
3/4 cup grated Parmesan cheese

Mix together cream cheese and blue cheese in small bowl until smooth. Gradually mix in oil. Stir in basil, parsley and garlic.

Spoon over hot, freshly cooked rotelle in warmed serving bowl. Add Parmesan cheese. Toss gently to mix well. Pass extra Parmesan cheese and pepper.

Servings: 4
Source: Cleveland Sun Times, March 1997