Creamy Pesto Pasta

This sounds extremely decadent... i.e. wonderful. It's from Sunset Magazine's website.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces  dried rigatoni pasta
• 1  onion, chopped (about 6 ounces)
• 5  garlic cloves, minced
• 1  teaspoon butter or 1  teaspoon olive oil
• 1 (8 ounce) package  neufchatel cheese
• 3⁄4 cup chicken broth
• 1⁄4 cup dry white wine
• 1  cup fresh basil leaf, chopped
•  parmesan cheese, grated
•  salt
•  pepper

Directions

1. Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.
2. Meanwhile, in a 10- to 12-inch nonstick frying pan, combine onion, garlic, and butter. Stir often over medium-high heat until onion is limp, about 5 minutes.
3. Add neufchâtel cheese and stir until melted, about 3 minutes. Stir broth and wine into pan and mix until blended. Add basil and stir until wilted, about 2 minutes.
4. Add pasta to sauce and stir until pasta is coated with sauce. If sauce gets too thick, stir in a little water to thin. Spoon onto plates. Add parmesan, salt, and pepper to taste.