Meal Type: Dinner

Prep Time: 10 min.

Cooking Time: 20 min.

Total Time: 30 min.

Cook Method: Oven

Difficulty: Easy

Cuisine: Italian

     Serving Size: 6 1.5 3 6 12 24 - Change

Submitted By: Rebecca H. - See All My Recipes

Date Added: June 11, 2009

1. Combine first three ingredients in a bowl and set aside.

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

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. Top pasta with tomato vinaigrette and pine nuts.

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Dietary Notes:

This Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette recipe is high in Vitamin C with 64% of your daily recommended intake per serving.

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