Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

[Dawn G]

Has anyone tried the Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette that is in the recipe search? I was thinking of making it for dinner tonight and wanted some feedback.

[Jeanne G]

Sorry not to help! But this thread looked so good, I thought I'd check it out. Good luck if you try it, I can't imagine with it's name that it's anything other than delicious. Tell us if it's good. I am always looking for things to do with my frozen pesto!

[Kristi]

Dawn, would love to know your feedback! I actually have the ingredients and was planning on making this within the next few days... Sounds wonderful.

[shoyski]

It's awesome! I've made it three or four times and highly recommend it.

[BernK]

I just looked up the recipe and it sounds wonderful. Guess what we are having for dinner tomorrow.Thanks for the tip.

[Peggy]

This is one of my all time favorite CL summer recipes. I make it several times a season when tomatoes and basil are abundant in my garden! Delicious!!!

Peggy

[Dawn G]

I made the dish last night and it was excellent. My husband and I loved it and it is a definite keeper!!!!!!!

[jd]

I've just pulled this recipe and will try it this weekend. For those that have made it, is the blender essential? I don't have a blender or food processor. Do you think an immersion blender (stick blender would work)? Can it be done by hand and get the mixing right? Thanks from a rookie cook!

[Carrie W]

Dawn G, Thanks for reminding me about this recipe! I'd been meaning to try it for a while, and now I'll put in on the menu for next week.

[Peggy]

jd,

I must show my ignorance and admit I do not known what an immersion blender is. The main purpose of the blender in this recipe is to transform the basil, cream cheese, etc. into a creamy and smooth consistancy. If this can be accomplished with what you have then it will work. Sorry I can't be of more help!

Peggy

[jd]

I went ahead and made this tonight - and loved it! The only negative comment was from my SO who said 'too many tomatoes'! I put the cream cheese out ahead of time and creamed it with a spoon, then added each ingredient with the broth last. I just kept creaming and it was fine. Yummy!

[BernK]

I made this over the weekend and would recommend it to everyone. I don't normally like cream sauces but this one was great.

[Sandy1]

I too loved this dish; as did my partner.
And I used my small hand blender (I assume this is the same as a stick blender?) and it worked fine. As a matter of fact I use my hand blender for most of the recipes (with the exception of the soups that require blending). I just find it a hassle to use the larger appliance for such small quantities. Of course, I'm cutting most recipes in half since there's only the two of us.

[karen]

What issue is this recipe in? I can't seem to find it anywhere.
Thanks, Karen

[jjf]

it is on the website in the recipe finder.

jen

[Sandy1]

I have to re-post here for JD. I made this dish again tonite (had unexpected company and I'd planned on cooking plain cheese pasta but wanted something a little more tasty). Anyway, I simmered the tomato, onion mixture for 20 minutes and drained it when serving it over the pasta. This made it a lot less tomatoey (is this actually a word?)and a lot less runny. I musta done something right, cause everyone asked for extra bread to sopp up the sauce.
Sandy.

[jd]

Thanks Sandy! This sounds like a great idea and I will try it next time. It would also solve another thing I just remembered - the tomatoes seemed to cool the sauce very quickly. Simmering them would help retain the heat.