This Creamy Pesto Pasta is straight out of a fancy Italian restaurant! Al dente rigatoni pasta pairs perfectly with creamy, herby pesto and tangy parmesan cheese to create a rich and luscious meal. Best of all, since this dish comes together in just 20 minutes, you can have it anytime you crave it (which will be all the time). Creamy Pesto Pasta is so delicious, it will become one of the signature dishes in your kitchen!
Ingredients• 8 ounces rigatoni pasta • 1 onion, chopped • 5 cloves garlic, minced • 1 teaspoon butter or 1 teaspoon olive oil • 1 (8 ounce) packages Neufchatel cheese • 3/4 cup chicken broth • 1/4 cup dry white wine • 1 cup fresh basil leaves, chopped • parmesan cheese, optional, grated • salt, to taste • pepper, to taste
Cook the pasta according to package directions until al dente, about 7-9 minutes.
Drain the pasta in a colander and set it aside.
In a nonstick frying pan or skillet, combine the onion, garlic, and butter.
Stir the onions and garlic often over medium-high heat until the onions are soft, about 5 minutes.
Start to add the Neufchatel cheese, stirring constantly, until melted and incorporated, about 3 minutes.
Add the broth and wine into the pan and stir until blended.
Toss in the basil, and mix until wilted, about 2 minutes.
Add the cooked pasta to the sauce.
Stir until the sauce coats the pasta. If the sauce is too thick for your liking, stir in a small amount of water to thin it.
Sprinkle the parmesan, salt, and pepper on the pasta and taste for seasoning.