Creamy Pesto Alfredo Farfalle

Aurora McBee


Lovely and rich, this is a family favorite at my house. I typically serve it with grilled chicken breast, but the picture shows sliced rib eye.


★★★★★ 1 vote

20 Min
Stove Top


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2 clove
garlic, minced
4 Tbsp
4 Tbsp
1 c
2 c
salt & pepper, to taste
6 Tbsp
(+) good quality basil pesto
1 box
farfalle pasta

How to Make Creamy Pesto Alfredo Farfalle


  • 1Boil pasta according to package directions.
  • 2While pasta is cooking, heat butter over medium heat in a heavy saute pan. Add garlic and cook until lightly golden and fragrant. Don't turn your heat up too high, or your garlic will become bitter.
  • 3Add flour to butter and garlic, stirring quickly with a whisk. Cook this roux about 3-5 minutes, or until it is golden.
  • 4Add cream and milk, stirring constantly. Whisk until all lumps are gone.
  • 5Add salt and fresh ground pepper to taste. Now you have a basic bechamel sauce.
  • 6Continue to simmer over medium heat, stirring frequently. Reduce the sauce until the thickness is to your liking.
  • 7When sauce has thickened, remove from heat and add pesto, stirring well. Serve over hot pasta.

Printable Recipe Card

About Creamy Pesto Alfredo Farfalle

Course/Dish: Chicken, Fish, Beef, Pasta
Main Ingredient: Dairy
Regional Style: Italian

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