Creamy Pesto Pasta

Submitted by juniperwoman

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

 

• Ready In: 20mins
• Ingredients: 11
• 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.

Reviews

[cookingobsessed]

best dish ever. so yummy. store bought pesto work great!