Creamy Pesto Alfredo Pasta
Creamy Pesto Alfredo Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Alfredo Pesto Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1/2 cup fresh basil pesto, store-bought or homemade
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt, or to taste
For Garnish (Optional)
- 2 tablespoons Parmesan cheese, freshly grated
- 2 tablespoons fresh basil leaves, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of the pasta water before draining the pasta.
⏱️ 12 min
- 2
While the pasta is cooking, prepare the Alfredo Pesto sauce. In a large skillet or saucepan over medium heat, melt the unsalted butter.
⏱️ 2 min
- 3
Add the minced garlic to the melted butter and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low.
⏱️ 3 min
- 5
Gradually whisk in the grated Parmesan cheese until it is completely melted and the sauce is smooth. Stir in the fresh basil pesto, black pepper, and salt. Taste and adjust seasoning as needed.
⏱️ 4 min
- 6
Add the drained fettuccine to the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with extra grated Parmesan cheese and chopped fresh basil leaves, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pesto Alfredo Pasta
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Alfredo Pesto Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1/2 cup fresh basil pesto, store-bought or homemade
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt, or to taste
For Garnish (Optional)
- 2 tablespoons Parmesan cheese, freshly grated
- 2 tablespoons fresh basil leaves, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of the pasta water before draining the pasta.
⏱️ 12 min - 2
While the pasta is cooking, prepare the Alfredo Pesto sauce. In a large skillet or saucepan over medium heat, melt the unsalted butter.
⏱️ 2 min - 3
Add the minced garlic to the melted butter and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low.
⏱️ 3 min - 5
Gradually whisk in the grated Parmesan cheese until it is completely melted and the sauce is smooth. Stir in the fresh basil pesto, black pepper, and salt. Taste and adjust seasoning as needed.
⏱️ 4 min - 6
Add the drained fettuccine to the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with extra grated Parmesan cheese and chopped fresh basil leaves, if desired.
⏱️ 1 min