PASTA WITH ALFREDO-PESTO SAUCE
Pasta is great with Alfredo Sauce, right? Pasta is great with Pesto Sauce, right? Doesn't this recipe make sense? ;-)
Provided by evelynathens
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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
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
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
CHICKEN ALFREDO PESTO PASTA
If they're fans of Alfredo sauce and chicken pesto pasta, too, treat them to this Chicken Alfredo Pesto Pasta Recipe. It can be on the table in just 25 minutes.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until done. Add milk and cream cheese spread; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto sauce; mix well. Cook 3 min. or until heated through, stirring occasionally.
- Drain pasta. Add to cream cheese sauce; mix lightly.
Nutrition Facts : Calories 540, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 390 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 10 g, Protein 41 g
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.
PESTO ALFREDO SAUCE
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
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
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