Easy Pesto Alfredo Fettuccini Food

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HOMEMADE PESTO ALFREDO PASTA



Homemade Pesto Alfredo Pasta image

Homemade skinny alfredo sauce blended together with either homemade pesto or store-bought pesto make this dish flavorful and surprisingly easy to make. Ready in about 15 minutes!

Provided by Tracy

Categories     Dinner

Number Of Ingredients 8

1 cup homemade pesto (store bought would work fine as well)
1 tbsp butter
1 tbsp minced garlic
4 tsp all-purpose flour
2 cups milk (I used 2%)
1 tsp salt
1½ cups Freshly grated Parmesan Cheese
4 tbsp reduced fat cream cheese (2 oz)

Steps:

  • Melt the butter in a skillet or large sauce pan over medium heat
  • Add the garlic and saute until the garlic is slightly soft, about 1 minute
  • Add in the flour and stir with a wooden spoon for approximately 1 minute
  • Stir/whisk in the milk and salt
  • Stir constantly until slightly thickened - approximately 2-3 minutes
  • Add the cream cheese and Parmesan cheese; stir until well blended and cheese is melted - approximately 2-3 minutes
  • Stir in one cup of pesto
  • Turn heat down to low or a simmer and allow sauce to warm thoroughly
  • Cook pasta according to package instructions, drain
  • Add pasta to the pesto alfredo sauce, or simply serve the sauce on top of the cooked pasta
  • Stir gently so that all the noodles are coated
  • Top with toasted pine nuts, additional Parmanesen cheese, tomatoes or even chicken if desired
  • Serve immediately
  • Enjoy!

PESTO ALFREDO



Pesto Alfredo image

Pesto Alfredo, easy homemade Fettuccine Alfredo recipe with Pesto Alfredo sauce.

Provided by Lisa Huff

Categories     Dinner

Time 45m

Number Of Ingredients 6

1/2 pound fettuccine pasta ((or your favorite pasta))
2 Tablespoons unsalted butter
2 cloves garlic (minced)
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/4 cup Pesto ((or homemade pesto))

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.

Nutrition Facts : Calories 697 kcal, Carbohydrate 45 g, Protein 25 g, Fat 47 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 178 mg, Sodium 754 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

FETTUCCINE WITH CREAMY PESTO



Fettuccine with Creamy Pesto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces dried egg fettuccine
1 10-ounce bag spinach
2 tablespoons unsalted butter
3/4 cup heavy cream
Pinch of freshly grated nutmeg
Finely grated zest of 1 lemon
3/4 cup freshly grated parmesan cheese, plus more for topping
Freshly ground pepper
1/4 cup prepared pesto

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
  • Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams

QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE



Quick Shrimp Fettuccine with Pesto Alfredo Sauce image

I love this shrimp fettucine recipe because it's quick, easy, and delicious.

Provided by lexidoodlebug

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 6

Number Of Ingredients 10

1 (16 ounce) box dry fettuccine pasta
½ cup butter, divided
1 pound uncooked medium shrimp, peeled and deveined
4 cloves garlic, minced
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
1 (8 ounce) package grated Parmesan cheese
1 pinch ground black pepper
1 (3.5 ounce) jar prepared basil pesto

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.

Nutrition Facts : Calories 894 calories, Carbohydrate 64 g, Cholesterol 242.3 mg, Fat 51.3 g, Fiber 3.2 g, Protein 46.1 g, SaturatedFat 28.2 g, Sodium 1103.2 mg, Sugar 7 g

SIMPLE PESTO PASTA



Simple Pesto Pasta image

Simply noodles with a pesto and butter sauce. You could add chopped cooked chicken or shrimp to make a fuller meal.

Provided by MOMof5

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 4

Number Of Ingredients 4

½ (16 ounce) box dry fettuccine pasta
¼ cup butter, or to taste
3 tablespoons minced garlic
¼ cup pesto

Steps:

  • Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
  • Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

Nutrition Facts : Calories 392 calories, Carbohydrate 44.4 g, Cholesterol 35.5 mg, Fat 19.9 g, Fiber 2.5 g, Protein 10.9 g, SaturatedFat 9.5 g, Sodium 204.7 mg, Sugar 2 g

PESTO ALFREDO SAUCE



Pesto Alfredo Sauce image

This simple alfredo sauce is quick and full of flavor. Not as thick as traditional sauce but it also doesn't have as much fat or calories. Serve over cooked fettuccine noodles and sprinkle with Parmesan.

Provided by Sarah Dipity

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 13m

Yield 3

Number Of Ingredients 6

1 cup half-and-half
¼ cup prepared pesto
2 tablespoons butter
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 5.1 g, Cholesterol 56.9 mg, Fat 26.4 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 13.2 g, Sodium 343.3 mg, Sugar 0.2 g

PESTO ALFREDO SAUCE



Pesto Alfredo Sauce image

Pesto or Alfredo? The summery perfection of basil in olive oil or creamy, cheesy, richness? How about both? This simple recipe came about when I didn't have enough of either sauce to coat a big pan of pasta for a potluck dinner. Its a great change from the usual pasta in marinara and, while simple enough for a family meal, is special enough for guests. Its particularly good for potlucks because you KNOW that there are going to be 3-4 pans of pasta in assorted tomato sauces already. ;)

Provided by 3KillerBs

Categories     Sauces

Time 12m

Yield 2-3 cups

Number Of Ingredients 5

1 cup milk (or 1/2 cup milk and 1/2 cup cream)
8 ounces cream cheese, softened
1 dash garlic powder (optional)
1 cup basil pesto (see notes)
1/2-3/4 cup parmesan cheese (see notes)

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.

Nutrition Facts : Calories 672, Fat 52.6, SaturatedFat 32.1, Cholesterol 163.8, Sodium 789.9, Carbohydrate 31.6, Fiber 14.6, Sugar 1.1, Protein 27.4

FETTUCCINE WITH PESTO ALFREDO SAUCE



Fettuccine With Pesto Alfredo Sauce image

This recipe combines fresh homemade pesto with a creamy delicious alfredo sauce. My kids love this, they call it green spaghetti.

Provided by Amy BC

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup fresh basil
1 1/4 cups grated parmesan cheese or 1 1/4 cups romano cheese
1/8 cup extra virgin olive oil
4 -6 garlic cloves
1/4 cup pine nuts or 1/4 cup almonds
8 ounces cream cheese
1/2 cup butter
1 cup milk
1 teaspoon garlic powder
1 lb cooked fettuccine

Steps:

  • Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour.
  • In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth.
  • Stir pesto into alfredo sauce and toss with cooked pasta.
  • Enjoy!

Nutrition Facts : Calories 569.4, Fat 45.7, SaturatedFat 22.8, Cholesterol 128.3, Sodium 600, Carbohydrate 25.3, Fiber 1.3, Sugar 2, Protein 16.4

FETTUCCINE WITH PESTO SAUCE



Fettuccine With Pesto Sauce image

This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.

Provided by Ginas Cucina

Categories     Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups of packed fresh basil leaves
2 -3 garlic cloves, minced
1/2 cup pine nuts
1 1/4 cups extra virgin olive oil
1/2 cup of grated parmesan cheese
1/2 cup grated pecorino romano cheese
1 lb fettuccine

Steps:

  • place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
  • With processor still on pour oil in through the tube in a steady stream till all the oil is used.
  • Turn off processor.
  • Cook fettuccine in salted boiling water to your taste.
  • Drain pasta well.
  • Add a some sauce to the pasta and mix pasta with the sauce.
  • Serve pasta and add sauce to your liking.

Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9

EASY PESTO



Easy Pesto image

This is the easiest pesto recipe, using easy to find ingredients. It can be prepared in 2 minutes after you toast the almonds.

Provided by Rebecca Jane Thompson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 12m

Yield 6

Number Of Ingredients 6

¼ cup almonds
3 cloves garlic
1 ½ cups fresh basil leaves
½ cup olive oil
1 pinch ground nutmeg
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
  • In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 2 g, Fat 21.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 388.7 mg, Sugar 0.4 g

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