Not a repeat, I swear...Tri-colored rotini in a pesto cream sauce

For the next few posts I will probably post the bare minimum to get across what I did and how it was made. Trying to catch up here; my apologies in advance. Let me know if you want more details and I'll post 'em.

Ingredients:

• About 1/2 box of tri-colored rotini (I think it's "garden delight" brand or something that actually uses vegetables and not just food coloring...those who know me well should be commending me about now)
• 3-4 T butter/margarine (I used margarine)
• 4-5 T pesto (Wegmans has the best, I maintain)
• A few splashes of light cream
• A few spashes of skim milk
• About 1/3 C or so of grated parmesan
• Pinches of sea salt, white pepper and ground black pepper
• 3 T or so of onion and chive cream cheese (if it's not Philadelphia brand, I don't know what to tell ya...good luck)
• About 1/4 a small yellow onion, chopped
• A few splashes of olive oil

Directions:

• Make the pasta, then toss with olive oil and set to the side
  
• In a separate pan, add the butter and melt, then add the onion for a few minutes stirring
• Add the pesto, cream, milk, cream cheese, and bring to a boil, then reduce to a simmer for about 5 minutes or so
• Add in the parmesan
• Add in the salt/pepper to taste
• Stir it all up and keep simmering until the desired consistency is reached
• Add however much sauce to however much pasta you want...and you're golden

I actually think this was one of the best sauces I've made. Were I less lazy I would have chopped up the zucchini, yellow squash, and carrots I got, too. Next time.