Fettuccine Al Pesto Alfredo Recipes

PESTO ALFREDO

Steps:

• Bring a large pot of water to boil and cook pasta according to box directions for al dente.
• Meanwhile, place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
• Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
• Stir in Parmesan cheese and pesto until smooth and thick. Stir in drained cooked pasta.

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

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.

FETTUCCINE WITH PESTO SAUCE

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.

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.

FETTUCCINE WITH PESTO ALFREDO SAUCE

Steps:

• Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour.
• In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth.
• Stir pesto into alfredo sauce and toss with cooked pasta.
• Enjoy!

ONE-POT CHICKEN BASIL PESTO FETTUCCINE ALFREDO

Steps:

• In a food processor, pulse all ingredients while drizzling olive oil through top. Scrape down sides several times and season pesto with salt and pepper to taste. Set aside.
• In a large skillet over medium-high heat, heat olive oil until shimmery. Add chicken, onion, and garlic and saute several minutes until chicken is no longer pink. Stir in flour until smooth. Slowly add milk, stirring constantly until smooth. Add cream, chicken broth, and pasta. Bring pasta to a simmer over medium-high, then reduce heat to medium and let simmer 10-15 minutes, stirring occasionally until most of the liquid is evaporated and pasta is tender and creamy. (if pasta isn't cooking fast enough, add a little more chicken broth near the end)
• Remove fettuccine alfredo from heat and stir in prepared basil pesto. Season with salt and pepper to taste and top with Parmesan and basil. Serve immediately and enjoy!