Fettuccine With Pesto Alfredo Sauce Food

QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE

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.

FETTUCCINE WITH CREAMY 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.

FETTUCCINE WITH PESTO SAUCE

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.

EASY PESTO ALFREDO FETTUCCINI

Steps:

• While the fettuccini is cooking, put the alfredo sauce and pesto in a saucepan.
• Place pan over medium high heat and cook 3 minutes, stirring occasionally.
• Combine the sauce with the hot pasta and serve with grated parmesan, if desired.

FETTUCCINE WITH PESTO ALFREDO SAUCE

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!

PASTA WITH ALFREDO-PESTO SAUCE

Steps:

• Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
• Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.

PASTA WITH ALFREDO-PESTO SAUCE

Steps:

• Finely chop basil, pine nuts and garlic in processor.
• Gradually add olive oil through feed tube and process until smooth; mix in ½ cup Parmesan.
• Transfer to a small jar (can be made up to 4 days ahead - make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air).
• Bring cream to boil in medium saucepan; whisk in pesto.
• Season to taste.
• Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl.
• Toss to coat evenly and serve sprinkled with some minced basil.
• Note: If you want this 'saucier' you can add a little milk to wet the pasta.

PESTO ALFREDO SAUCE

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.

PESTO ALFREDO SAUCE

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.

FETTUCCINE ALFREDO SAUCE

Steps:

• Melt butter in large saute pan.
• Add garlic and onions, saute until brown.
• Add broth and cream and reduce for several minutes.
• Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly.
• Do not over thicken as the parmesean cheese will also act as a thickener.
• Add the parmesan cheese, parsley, and salt & pepper.
• Taste test and add more seasoning if needed.
• Combine with fettuccini noodles and toss.
• Serve immediately in warm bowl.