Linguine with Creamy Pesto

8 oz. Mascarpone or Ricotta cheese
4 cloves garlic, minced
3/4 cup firmly packed fresh
Basil
4 TBL Extra Virgin Olive Oil
1/2 cup grated Parmesan cheese
1/2 cup milk
1 lb. Linguine pasta

Cook pasta according to your taste. While pasta is cooking, puree all the ingredients except the pasta in a food processor. Drain the pasta reserving 1 cup of the pasta water. Add as much water as you need to bring the pesto sauce to the consistency you desire. Toss with the pasta, and serve immediately. Serves 4