Alfredo Pesto Pasta
From dreamweaver 15 years agoIngredients
- 1/4 c. fresh basil leaves shopping list
- 1/3 c. walnuts shopping list
- 2 cloves garlic shopping list
- 3 tbsp. olive oil shopping list
- 1/2 c. parmesan cheese shopping list
- 1/2 c. heavy whipping cream shopping list
- 8 oz. fettucine, cooked shopping list
How to make it
- Finely chop basil, walnuts, and garlic in food processor.
- Gradually add olive oil while machine is running and process until smooth.
- Mix in 1/4 c. Parmesan cheese.
- Transfer the pesto to a small jar. (Pesto can be prepared 3 days in advance. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
- Bring cream to slight boil in medium saucepan. Be careful not to burn the cream.
- Once cream begins to boil, whisk in pesto. Season sauce with remaining 1/4 c. Parmesan in large bowl.
- Toss to coat pasta evenly and serve.
- Serving size: 1 1/2 c.
- Nutritional analysis (per serving):
- 787 calories
- 19 g protein
- 62 g fat
- 334 mg sodium
- 471 mg calcium
- Variations and suggestions:
- Consider adding chicken or shrimp to this dish to increase protein intake.
People Who Like This Dish 2
- morgancaptain Minneapolis, MN
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