Creamy Pesto Alfredo Sauce over Fettuccine

Name: Creamy Pesto Alfredo Sauce over Fettuccine
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 lb fettuccine noodles, after it's cooked, save a little of the water aabout 1/4 cup although this may not be needed; 1 stick butter, cold; 2 c 2 cups 1/2 & 1/2; 1 Tbsp flour; 1/4 tsp of both salt and pepper; 1/4 tsp grated garlic. more if you love garlic; 2 c freshly grated parmesan cheese or canned if that's all you have on hand; 1/4 c jared pesto; 1/4 c bacon bits,; 1/4 c toasted pine nuts; 2 sprig(s) fresh parsley

Creamy Pesto Alfredo Sauce Over Fettuccine Recipe

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By Trudy Getler
@tagbs

Company was coming and I hadn't made it to the grocery store. When I searched my cabinets. What I came up with was a really easy meal with ingredients that all the flavors melded. Luckily, my company raved about it!
I used fettuccine but any heavy pasta would work. The sauce is too heavy for something like angel hair.
A nice salad of greens and loaf of fresh bread would round out the meal, if you have it. I didn't, but my company still raved

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

5 Min

Cook:

20 Min

Method:

Saute

Ingredients

Add to Grocery List

1 lb

fettuccine noodles, after it's cooked, save a little of the water aabout 1/4 cup although this may not be needed
1 stick

butter, cold
2 c

2 cups 1/2 & 1/2
1 Tbsp

flour
1/4 tsp

of both salt and pepper
1/4 tsp

grated garlic. more if you love garlic
2 c

freshly grated parmesan cheese or canned if that's all you have on hand
1/4 c

jared pesto
1/4 c

bacon bits,
1/4 c

toasted pine nuts
2 sprig(s)

fresh parsley

How to Make Creamy Pesto Alfredo Sauce over Fettuccine

Step-by-Step

Cook pasta according to package directions.
While that is coming to a boil, in a large saucepan quickly heat the garlic, enough for the aroma to escape but don't let it brown. Using the same saucepan, warm butter and 1/2 and 1/2. Bring to a low simmer. Add the grate Parmesan cheese along with the pesto until well blended and cheese melted. Turn off the heat and season with salt and freshly ground black pepper. If the sauce seems too thin add the flour, mix in with a whisk. Pour half into a large serving bowl.Saving the other half.
Drain pasta and immediately pour it into the bowl with the sauce. Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss again to combine.
Depending on how well you drained the pasta, the sauce may seem too thick at this point and could get gummy. If this happens add a little of the pasta water a tbs at a time, to thin and toss again.
Top with toasted pine nuts and bacon bits and if you have any, a sprig or 2 of parsley. Mine had to do without the fresh parsley but it's only for presentation anyway.
Serve immediately and enjoy!