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Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette

Make Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette at home with Fresh Tomatoes, Red Onion, Balsamic Vinegar, Low Sodium Chicken Broth, and Fresh Basil Leaves. Ready in about 30 min, it serves 6. Keep it handy for the next time you cook it.

Ingredients

• 4 cup
• 1/2 cup
• 3 tbsp
• 1 cup
• 3/4 cup
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 3 clove
• 8 oz
• 1 lb
• 1 tbsp

Method (preview)

1. 1

   Combine first three ingredients in a bowl and set aside.

2. 2

   Combine broth, basil, Parmesan cheese, salt, black pepper, garlic and cream cheese in a blender; process until smooth.

3. 3

   Cook rigatoni according to package directions. Drain and place in Dutch oven with basil-cream cheese mixture and cook over low heat until thoroughly heated.

4. 4

   Top pasta with tomato vinaigrette and pine nuts.