Pesto Alfredo Fettuccine
Pesto Alfredo Fettuccine
Ingredients
For the Pesto Alfredo Sauce
- 1 1/2 cups heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups Parmesan cheese, grated
- 1/2 cup basil pesto
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Fettuccine
- 12 ounces fettuccine pasta
- 1 tablespoon salt, for pasta water
Instructions
- 1
Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the fettuccine pasta for 10-12 minutes until al dente. Reserve 1/2 cup of pasta water and drain the rest.
⏱️ 12 min - 2
In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
⏱️ 3 min - 3
Lower the heat to medium-low and pour in 1 1/2 cups of heavy cream. Stir continuously for 2-3 minutes until the cream starts to thicken.
⏱️ 3 min - 4
Add 1/2 cup of basil pesto, 1 1/4 cups of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Stir until the cheese melts and the sauce is creamy.
⏱️ 4 min - 5
Add the cooked fettuccine to the sauce and toss to combine. If the sauce is too thick, add some reserved pasta water, a little at a time, until desired consistency is reached.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Alfredo Fettuccine
Ingredients
For the Pesto Alfredo Sauce
- 1 1/2 cups heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups Parmesan cheese, grated
- 1/2 cup basil pesto
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Fettuccine
- 12 ounces fettuccine pasta
- 1 tablespoon salt, for pasta water
Instructions
- 1
Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the fettuccine pasta for 10-12 minutes until al dente. Reserve 1/2 cup of pasta water and drain the rest.
⏱️ 12 min - 2
In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
⏱️ 3 min - 3
Lower the heat to medium-low and pour in 1 1/2 cups of heavy cream. Stir continuously for 2-3 minutes until the cream starts to thicken.
⏱️ 3 min - 4
Add 1/2 cup of basil pesto, 1 1/4 cups of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Stir until the cheese melts and the sauce is creamy.
⏱️ 4 min - 5
Add the cooked fettuccine to the sauce and toss to combine. If the sauce is too thick, add some reserved pasta water, a little at a time, until desired consistency is reached.
⏱️ 3 min