Alfredo Pesto Sauce Recipes

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.

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.

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.

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.