Print Recipe

Pesto Pasta


  • 12 ounces pasta, rotini or rigatoni
  • 4 teaspoons dried basil, crushed (or 1/4 cup fresh, chopped)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 ounces light cream cheese
  • 1/2 cup light cottage cheese
  • 1/2 cup Parmesan cheese
  • 1/3 cup dry white wine
  • 1/2 cup snipped parsley
  • 1/3 cup water


  1. Cook pasta according to directions. Drain and keep warm.
  2. Heat olive oil in saucepan or skillet. Add basil and garlic and cook about 1 minute.
  3. Reduce heat and add cream cheese, cottage cheese and Parmesan cheese. Heat and stir until fairly smooth.
  4. Stir in with, parsley and water. Cook uncovered 3 minutes or until slightly thickened.
  5. Serve over pasta.

Posted by artsycook at

Source: Recipe by Lisa Stapor (artsycook)

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.