Creamy Pesto Rigatoni with Chunky Tomato
Source of Recipe
David
List of Ingredients
Creamy Pesto Rigatoni with Chunky Tomato
4 cups diced fresh tomatoes
1/2 cup red onion chopped
3 tbsps. balsamic vinegar
1 cup broth
3/4 cup fresh basil leaves
2 tbsps. grated parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
3 cloves garlic
8 ozs. nonfat or regular cream cheese softened
1 lb. rigatoni pasta
1 tbsp. pine nuts Recipe
Combine first three ingredients in a bowl and set aside.
Combine broth, basil, Parmesan cheese, salt, black pepper, garlic and cream cheese in a blender; process until smooth.
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.
Top pasta with tomato vinaigrette and pine nuts.
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