1 lb. spaghetti
1 lg. potato, cubed
3/4 c. chopped basil leaves
4 cloves chopped garlic
3/4 stick butter
1/2 c. grated Parmesan
1/4-1/2 stick cream cheese (2-3 tbsp.)
2 tbsp. olive oil

Cook cubed potato in 5 quart water and some salt. When almost cooked, add spaghetti. Mix all other ingredients and add olive oil to soften. When spaghetti is cooked, add pesto to spaghetti and potato. Add more Parmesan cheese to taste. Variation: To pesto mixture add 1/4 cup chopped walnuts or pingnoli nuts.