Pesto Alfredo Recipes

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.

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.

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.

PESTO TORTELLINI ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 4 to 6 minutes. Drain.
• While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
• Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.

PESTO-CHICKEN PENNE CASSEROLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.

PESTO ALFREDO SAUCE

Steps:

• Heat cream cheese, milk (or milk and cream), and garlic together in a small saucepan. Bring just barely to boiling.
• Reduce heat and simmer, stirring frequently, until cream cheese is fully melted into the milk.
• Stir in the pesto and reheat to just barely boiling again.
• Stir in Parmesan and simmer a few moments until the sauce begins to thicken.
• Remove from heat and serve over any pasta.
• Note on Pesto: Best made with a pure basil pesto rather than a basil-and-spinach pesto. Homemade or commercial is fine.
• Note on Parmesan: I freeze my homemade pesto without the cheese so I use the full 3/4 cup. If your pesto has a generous amount of cheese you will not need as much. Not that plenty of Parmesan is a bad thing. :D.
• If you toss this together with pasta, chunks of cooked chicken, and broccoli florets then spread it in a baking pan with plenty of shredded Mozzarella on top you get a terrific casserole.

SLOW COOKER PESTO ALFREDO CHICKEN AND PASTA

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken in the bottom of the slow cooker.
• Pour Alfredo sauce, pesto, and tomatoes (undrained) on top of chicken.
• Cook on low heat for 5-6 hours (or high heat for 3-4 hours) or until chicken is cooked through.
• Near the end of the cooking time, cook the pasta according to the package directions and drain well.
• Remove chicken from slow cooker and shred using 2 forks (it should come apart fairly easy).
• Add the chicken and pasta back to slow cooker and mix together.
• Serve topped with fresh Parmesan cheese, fresh basil, and fresh diced tomatoes (optional toppings).