Cilantro Lime Pesto Pasta

This recipe was really flavorful and filling. My husband loved it, but I kind of felt that it was a bit strong for my liking. I tried to minimize the strong taste of the pesto by adding light cream cheese as a sauce, but it was still a little bit "herby" if that is a word. The original recipe used parsley, but I abhor parsley so I subbed in cilantro which is my favorite herb. You could use cilantro, parsley or basil in your pesto, if you are inclined.

Source: Loosely adapted from Food Network.com/Ann Burrell

Ingredients:

12 oz whole what spaghetti or any kind of pasta
2 c cilantro
1/2 c grated Parmesan cheese
1/3 c slivered almonds
2 garlic cloves
1/2 c olive oil
1 lime
salt and pepper to taste
4 oz light cream cheese
1/4 c half and half
1 onion, diced
1 tbsp butter

1. Boil water in a large pot and add spaghetti. Cook until al dente.
2. In a food processor, combine cilantro, garlic, almonds, lime juice and Parmesan cheese, pulse to combine. Stream in the olive oil as food processor is running until the consistency is like a paste.
3. Add butter to a large sauce pan and cook until melted, add the onions. Saute the onions until semi-soft. Add the cream cheese and stir until melted. Add the half and half to the cream cheese in increments until it resembles a sauce.
4. Stir in cook pasta and pesto to the cheese mixture and combine. You may need to add a tablespoon or two of the pasta water to help it combine.