Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

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Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette  

 

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

 

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.