Creamy Pesto Pasta Italiana - cooking recipe

Ingredients

12 ounces whole wheat rigatoni
1/3 cup chopped fresh basil
3 garlic cloves, minced
2 tablespoons olive oil (do not substitute)
8 ounces cream cheese
1/2 cup cottage cheese
1/3 cup freshly grated parmesan cheese
1/3 cup dry white wine
1/4 cup fresh parsley, snipped
1/3 cup water or 1/3 cup vegetable broth
salt and black pepper, freshly ground

Preparation

Cook pasta according to package directions; drain well and keep warm.
Meanwhile, in a medium skillet cook basil and garlic in hot oil about 1 minute.
Reduce heat and add cream cheese, cottage cheese, and Parmesan cheese; stir until smooth.
Stir in white wine, parsley, and water (or vegetable broth, if using).
Cook uncovered for 3 to 5 minutes or until slightly thickened.
Add pasta and mix until well coated.
Serve each dish garnished with fresh basil and additional freshly grated pamesan cheese if desired.