Alfredo Pesto Sauce Recipes

EASY PESTO ALFREDO FETTUCCINI

Steps:

• While the fettuccini is cooking, put the alfredo sauce and pesto in a saucepan.
• Place pan over medium high heat and cook 3 minutes, stirring occasionally.
• Combine the sauce with the hot pasta and serve with grated parmesan, if desired.

PESTO ALFREDO SAUCE

Steps:

• Add all ingredients except for basil and olive oil to food processor. Blend with pulsing motion for a minute or so to breakdown and form a paste.
• Next add the basil and with processor running slowly add the oil in a steady stream to blend thoroughly.
• This makes 3 cups of fresh basil pesto which can be used over hot pasta or as a dipping sauce. You need 1 cup for this Pesto Alfredo Sauce recipe.
• Melt the butter in a large, deep skillet (cast iron type) over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
• To the skillet, whisk in the heavy cream until combined and simmer for 3 to 4 minutes.
• Whisk in the freshly grated Parmesan cheese, kosher salt, white and black peppers and nutmeg. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
• Remove from heat and whisk in 1 cup of the fresh pesto.
• Serve immediately over fettuccini (or pasta of choice), meatballs, sautéed chicken or as a dipping sauce for, or over, vegetables or breadsticks.

HOMEMADE ALFREDO SAUCE WITH BASIL PESTO

Steps:

• Melt butter in a skillet or saucepan over medium heat.
• Stir in garlic and cook for 20 seconds, or until fragrant.
• Whisk in the heavy cream and bring to a simmer; continue to cook for 4 to 5 minutes, or until sauce is reduced and begins to thicken.
• Set heat to LOW and whisk in the parmesan cheese.
• Whisk in the basil pesto and continue to cook over low heat until smooth and creamy.
• Season with salt and pepper; taste for seasonings and pesto, and adjust accordingly.
• If sauce is too thin, add a little more parmesan cheese.
• If sauce is too thick, whisk in more cream or water.
• Remove from heat and let stand 5 minutes.
• Serve right away or let completely cool and refrigerate.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

PESTO ALFREDO SAUCE

Steps:

• Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.

PASTA WITH ALFREDO-PESTO SAUCE

Steps:

• Finely chop basil, pine nuts and garlic in processor.
• Gradually add olive oil through feed tube and process until smooth; mix in ½ cup Parmesan.
• Transfer to a small jar (can be made up to 4 days ahead - make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air).
• Bring cream to boil in medium saucepan; whisk in pesto.
• Season to taste.
• Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl.
• Toss to coat evenly and serve sprinkled with some minced basil.
• Note: If you want this 'saucier' you can add a little milk to wet the pasta.

QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
• Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

PASTA WITH ALFREDO-PESTO SAUCE

Steps:

• Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
• Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.

CHICKEN ALFREDO PESTO PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until done. Add milk and cream cheese spread; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto sauce; mix well. Cook 3 min. or until heated through, stirring occasionally.
• Drain pasta. Add to cream cheese sauce; mix lightly.