Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
6 servings (serving size: 1 cup pasta, 2/3 cup tomato vinaigrette, 1 teaspoon parmesan cheese,2 teaspoons pine nuts)

How to Make It

Step 1

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

Step 2

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.

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