Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

Name: Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 0 teaspoons black pepper; 1 liters hot cooked rigatoni (about 3/4 pound uncooked pasta); 227 grams block fat-free cream cheese, softened; 237 milliliters fat-free, less-sodium chicken broth; 177 milliliters fresh basil leaves; 3 garlic cloves or 1 1/2 teaspoons bottled minced garlic; 1 Tbsp olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese, divided; 59 milliliters pine nuts, toasted; 118 milliliters chopped red onion; 1 teaspoons salt; 946 milliliters diced seeded tomato (about 4 large tomatoes)

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.

Instructions

Combine first 4 ingredients in a bowl, and set aside.

Equipment you will use

Bowl

Combine broth, basil, 2 tablespoons Parmesan, salt, pepper, garlic, and cream cheese in a blender; process until smooth.

Ingredients you will need

Cream Cheese

Parmesan

Garlic

Pepper

Basil

Broth

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Vinaigrette