Pesto Fettuccine Alfredo

June 7, 2024

The pesto adds flavor to this classic creamy pasta.

 Yield: 6–8 servings


1 (16-oz.) box fettuccine, cooked al dente according to package directions

2 cloves garlic

2 tablespoons pine nuts

1 cup fresh basil, checked, or 8 cubes frozen basil

1 cup heavy cream

½ cup grated Parmesan cheese

½ teaspoon kosher salt

2 tablespoons butter



Prepare pesto: in a food processor, blend garlic, pine nuts, and basil until smooth.

Prepare cream sauce: in a small pot, combine heavy cream, Parmesan cheese, and salt.

Mix over low heat until cheese is melted and sauce begins to bubble around edges.

Place fettuccine in a large bowl.

Mix butter into hot pasta.

(At this point, you can refrigerate all components until ready to serve. Reheat pasta and sauce separately.)

Add pesto and cream sauce; toss to combine.

Serve warm.