Pasta with a Basil, Garlic and Creamy Cheese Sauce

 I'm always looking for any excuse to eat basil.  I just love it.  If they made basil perfume, I'd wear it.  I like eating it, smelling it, growing it and putting it on pasta.  I suggest using a pasta with ridges that can hold the sauce, like radiatore or penne. 

This takes only minutes to make and is surprisingly creamy and flavorful.  

Don't limit yourself to pasta, you can use the sauce for meats or fish too.

This recipe can be doubled.
 
1/2 pound of pasta
1 garlic clove
1 ounce of goat cheese
1 Tablespoon of cream cheese
1/4 - 1/2 teaspoon of salt, to taste
1/4 teaspoon ground black pepper
3 oz of fresh endive
2 basil leaves

 

Cook pasta according to directions on packaging.  

Mince the garlic in a food processor, then add the rest of the ingredients and blend until smooth and creamy.

Drain the pasta, reserving 1/2 cup of cooking liquid.  Spread mixture over the hot pasta and stir.  Add cooking liquid, if needed, to moisten.  

  Season with salt and pepper and cheese, if desired.  Serve hot.