Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette
Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette might be just the main course you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 305 calories, 16g of protein, and 9g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up olive oil, basil leaves, parmesan cheese, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Combine first 4 ingredients in a bowl, and set aside.
Combine broth, basil, 2 tablespoons Parmesan, salt, pepper, garlic, and cream cheese in a blender; process until smooth.
Combine basil mixture and rigatoni in a Dutch oven, and cook over low heat until thoroughly heated. Spoon pasta onto each of 6 plates. Top with tomato vinaigrette, 2 tablespoons Parmesan, and pine nuts.