Creamy Pesto Fettucine Alfredo
Meet pesto's sinful side. Pesto and alfredo sauce combine for a dangerously delicious pasta dish that is as easy to make as it is indulgent to eat.
Yield: 6 Ready in 30 minutes
102 people trying soon
|1 poundpasta; any kind works well with this recipe; I prefer Barilla Plus|
|2 cupsheavy cream; you may also use regular cream|
|3 cupschicken broth; or chicken/vegetable stock|
|1/2 cuppesto; more if you prefer a higher ratio of pesto to alfredo|
|1/2 cupParmesan cheese; freshly grated, good-quality|
|Sea salt; to taste|
|Black pepper; freshly cracked to taste|
Creamy Pesto Fettucine Alfredo Preparation
Prepare pasta according to package directions until just shy of al dente.
Meanwhile, pour cream and broth into a large heavy saucepan.
Bring to a simmer over medium heat for about 10 minutes or until reduced somewhat.
Stir in pesto and bring back to a simmer.
Add Parmesan, stir and simmer until melted.
Now add the pasta to the sauce and stir, allowing the pasta to cook in the sauce for another 10 minutes or so over medium heat. As the pasta reaches al dente (or cook for longer if you prefer) the starches will be released into the sauce, thickening it further.
You may add any multitude of chopped veggies at this point to round it out (baby spinach, broccoli, asparagus, frozen peas or tomatoes are all excellent with this dish), or serve them steamed or sauteed on the side as your brood prefers.
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