Instructions: 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.

NOTES : We made this for dinner the other night and it was great.

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