I think its deliciousness really lies in its simplicity. There aren’t a lot of ingredients in this dish, so the flavors of each one really stand out. Maybe I’ve mentioned before how much we love roasted tomatoes in our house, so it probably comes as no surprise that we loved the flavor and texture of them in this creamy sauce. I’m so glad we’re having this for dinner again this week, because my mouth is already watering for it!
*By the way, I'm talking about a new application for celery on my personal blog today. You may want to check it out, especially if you have a teething baby!*Creamy Roasted Tomato Pesto Pasta
source: adapted from The Hungry Housewife
1 pound rigatoni
1 pint grape tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
2 tablespoons butter
3 garlic cloves, minced
1 cup pesto
1 8-ounce package cream cheese, cubed
1/2 cup shredded parmesan cheese
1/2 cup chicken stock
1. Preheat oven to 425 degrees. Bring pasta water to boil, salt liberally, and cook pasta according to package directions.
2. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for about 10 minutes (You’ll know the tomatoes are ready when they begin to burst. They should be done just as you’re finishing everything else if you time it right.)
3. Meanwhile, in a large skillet, melt the butter. Add the garlic to the butter and cook over medium heat for 1 minute. Pour pesto into skillet and mix well. Add the cream cheese and mix until smooth. Stir in parmesan cheese and chicken stock. Add salt and pepper to taste. Simmer over low heat 5 minutes.
4. Drain the pasta and add it to the pan with the sauce. Remove the tomatoes from the oven and toss with the pasta. Pour into a serving dish.