PIPE RIGATE PASTA WITH MUSSELS IN PESTO CREAM SAUCE, CHERRY TOMATOES AND BASIL | A DEFINITE “MUST TRY” Ever wondered how to pick the right pasta for your meals? I have a very simple rule. With really thick, creamy sauces, I tend to go with tubular pastas such a rigate or penne. Because of their shape, these kind of pasta can hold on to some of the sauce in their hollow tubes. For less thick creamy sauce such as pesto or creamy mushroom sauce, I go for the wider noodles such as tagliatelle or pappardelle. These pasta are flat and wide and so are able to sop up creamy sauces.…