Creamy Pesto Pasta
How to Make It
Step 1
1
Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
8 ounces dried rigatoni pasta
1 onion (about 6 oz.), chopped
5 cloves garlic, minced
1 teaspoon butter or olive oil
1 package (8 oz.) neufchâtel (light cream) cheese
3/4 cup chicken broth
1/4 cup dry white wine
1 cup chopped fresh basil leaves (one or more varieties)
Grated parmesan cheese
Salt and fresh-ground pepper
Directions
Step 1
1
Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.
Step 2
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.
Step 3
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.
Step 4
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.
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