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Pesto Alfredo Sauce

Pesto Alfredo Sauce Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 690
Ingredients Method Notes

Ingredients
  

  • 8 oz dried fettuccine or linguine
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup basil pesto
  • 1/4 tsp salt
  • Freshly ground black pepper

Method
 

  1. Boil the pasta in salted water until al dente, reserve 1 cup pasta water, then drain.
  2. Melt butter in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
  3. Pour in heavy cream, bring to a gentle simmer, and cook 3 minutes until slightly thickened.
  4. Remove from heat. Fold in Parmesan, pesto, salt, and pepper. Thin with pasta water if needed.
  5. Toss the drained pasta with the sauce, adding more pasta water to loosen it. Serve hot.

Notes

Use a really good store-bought pesto or whip up a fast one with fresh basil, garlic, pine nuts, olive oil, and Parmesan. The pasta water is not optional—that starchy splash is what makes the sauce coat the noodles.