Pasta with Alfredo-Peso Sauce
Yield
4 servingsPrep
15 minCook
10 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
basil
fresh |
*
|
| ⅓ | cup |
pine nuts
or walnuts |
|
| 2 | each |
garlic cloves
|
|
| ⅓ | cup |
olive oil
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| 1 | cup |
whipped cream
|
|
| 1 | pound |
pasta, capellini
or spaghetti, freshly cooked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
basil
fresh |
*
|
| 79 | ml |
pine nuts
or walnuts |
|
| 2 | each |
garlic cloves
|
|
| 79 | ml |
olive oil
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
whipped cream
|
|
| 453.6 | g |
pasta, capellini
or spaghetti, freshly cooked |
* |
Directions
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 ½ cup parmesan. Transfer pesto to small jar.
Pour enough olive oil over sauce to cover.
Cover and refrigerate.
Bring cream to boil in heavy medium saucepan.
Whisk in pesto.
Season sauce to taste with salt and pepper.
Combine pasta, sauce and remaining ½ cup parmesan in large bowl.
Toss to coat pasta evenly and serve.
