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- 1/4 cup fresh basil leaves
- 1/3 cups walnuts
- 2 cloves garlic
- 3 tablespoons olive oil
- 1/2 cup Parmesan cheese
- 1/2 cup heavy whipping cream
- 8 oz. fettuccine, cooked
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 cup 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 cup Parmesan in large bowl.
Toss to coat pasta evenly and serve.
Serves: 4
Nutrition Facts
Alfredo Pesto Pasta
Serves: 4
| Amount Per Serving 4 | ||
|---|---|---|
| Calories | 475.71 kcal | |
| % Daily Value* | ||
| Total Fat 27.18 g | 41.8% | |
| Saturated Fat 10.87 g | 54.4% | |
| Trans Fat | ||
| Cholesterol 50.36 mg | 16.8% | |
| Sodium 209.63 mg | 8.7% | |
| Total Carbohydrate 44.48 g | 14.8% | |
| Dietary Fiber 2.03 g | 8.1% | |
| Sugars 2.54 g | ||
| Protein 13.55 g | ||
| Vitamin A 17.28 % | Vitamin C 1.05 % | |
| Calcium 20.62 % | Iron 5.89 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen