Pasta With Alfredo Pesto Sauce Recipes

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PESTO ALFREDO



Pesto Alfredo image

Pesto Alfredo, easy homemade Fettuccine Alfredo recipe with Pesto Alfredo sauce.

Provided by Lisa Huff

Categories     Dinner

Time 45m

Number Of Ingredients 6

1/2 pound fettuccine pasta ((or your favorite pasta))
2 Tablespoons unsalted butter
2 cloves garlic (minced)
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/4 cup Pesto ((or homemade pesto))

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.

Nutrition Facts : Calories 697 kcal, Carbohydrate 45 g, Protein 25 g, Fat 47 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 178 mg, Sodium 754 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

HOMEMADE PESTO ALFREDO PASTA



Homemade Pesto Alfredo Pasta image

Homemade skinny alfredo sauce blended together with either homemade pesto or store-bought pesto make this dish flavorful and surprisingly easy to make. Ready in about 15 minutes!

Provided by Tracy

Categories     Dinner

Number Of Ingredients 8

1 cup homemade pesto (store bought would work fine as well)
1 tbsp butter
1 tbsp minced garlic
4 tsp all-purpose flour
2 cups milk (I used 2%)
1 tsp salt
1½ cups Freshly grated Parmesan Cheese
4 tbsp reduced fat cream cheese (2 oz)

Steps:

  • Melt the butter in a skillet or large sauce pan over medium heat
  • Add the garlic and saute until the garlic is slightly soft, about 1 minute
  • Add in the flour and stir with a wooden spoon for approximately 1 minute
  • Stir/whisk in the milk and salt
  • Stir constantly until slightly thickened - approximately 2-3 minutes
  • Add the cream cheese and Parmesan cheese; stir until well blended and cheese is melted - approximately 2-3 minutes
  • Stir in one cup of pesto
  • Turn heat down to low or a simmer and allow sauce to warm thoroughly
  • Cook pasta according to package instructions, drain
  • Add pasta to the pesto alfredo sauce, or simply serve the sauce on top of the cooked pasta
  • Stir gently so that all the noodles are coated
  • Top with toasted pine nuts, additional Parmanesen cheese, tomatoes or even chicken if desired
  • Serve immediately
  • Enjoy!

PASTA WITH ALFREDO-PESTO SAUCE



Pasta with Alfredo-Pesto Sauce image

Pasta is great with Alfredo Sauce, right? Pasta is great with Pesto Sauce, right? Doesn't this recipe make sense? ;-)

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup fresh basil leaf
1/3 cup pine nuts or 1/3 cup walnuts
2 cloves garlic
1/3 cup olive oil
1 1/4 cups grated parmesan cheese
1 cup whipping cream
1 lb capellini or 1 lb spaghettini, cooked until al dente
minced basil

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.

PASTA WITH ALFREDO-PESTO SAUCE



Pasta with Alfredo-Pesto Sauce image

Categories     Herb     Pasta     Parmesan     Summer     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 7

1 cup fresh basil leaves
1/3 cup pine nuts or walnuts
2 garlic cloves
1/3 cup olive oil
1 cup grated Parmesan
1 cup whipping cream
1 pound capellini or spaghetti, freshly cooked

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.

PESTO ALFREDO SAUCE



Pesto Alfredo Sauce image

This simple alfredo sauce is quick and full of flavor. Not as thick as traditional sauce but it also doesn't have as much fat or calories. Serve over cooked fettuccine noodles and sprinkle with Parmesan.

Provided by Sarah Dipity

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 13m

Yield 3

Number Of Ingredients 6

1 cup half-and-half
¼ cup prepared pesto
2 tablespoons butter
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 5.1 g, Cholesterol 56.9 mg, Fat 26.4 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 13.2 g, Sodium 343.3 mg, Sugar 0.2 g

EASY PESTO ALFREDO FETTUCCINI



Easy Pesto Alfredo Fettuccini image

Purchased pesto and alfredo sauce makes this dish perfect for busy days. You can add leftover chicken, salmon or shrimp if you wish.

Provided by Lorac

Categories     Cheese

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 4

12 ounces fettuccine pasta, cooked and drained
1 (1 lb) jar alfredo sauce
1/4 cup prepared pesto sauce
grated parmesan cheese

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.

Nutrition Facts : Calories 254.4, Fat 2, SaturatedFat 0.3, Cholesterol 64.5, Sodium 23, Carbohydrate 48.3, Protein 10

PESTO TWIST PASTA RECIPE BY TASTY



Pesto Twist Pasta Recipe by Tasty image

Here's what you need: fusilli pasta, fresh basil leaf, garlic, pine nuts, extra virgin olive oil, water, salt, pepper, grated parmesan cheese

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

1 lb fusilli pasta, or rotini pasta
2 cups fresh basil leaf, washed and thoroughly dried
1 clove garlic
¼ cup pine nuts
½ cup extra virgin olive oil
¼ cup water, cold
salt, to taste
pepper, to taste
½ cup grated parmesan cheese

Steps:

  • Cook fusilli ( or rotini) in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
  • Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
  • Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
  • Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
  • Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
  • Drain the pasta and transfer to large bowl or pan.
  • Add pesto and a splash of pasta water, stirring to incorporate.
  • Add parmesan and another splash of pasta water.
  • Top off with more cheese and basil before serving.
  • Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 86 grams, Fat 37 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams

CHICKEN ALFREDO PESTO PASTA



Chicken Alfredo Pesto Pasta image

If they're fans of Alfredo sauce and chicken pesto pasta, too, treat them to this Chicken Alfredo Pesto Pasta Recipe. It can be on the table in just 25 minutes.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 25m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 8

1/2 lb. angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 large red pepper, cut into strips
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread

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.

Nutrition Facts : Calories 540, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 390 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 10 g, Protein 41 g

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