Pasta with Alfredo-Peso Sauce

Two classic Italian sauces collide here: a fresh basil pesto stirred into hot cream with a full cup of Parmesan. The result is a green-flecked cream sauce that’s richer than pesto alone and more interesting than plain Alfredo.

Make the pesto first in a food processor. Basil, pine nuts (or walnuts), garlic, and olive oil blitz into a smooth paste, then half the Parmesan gets stirred in by hand. Processing the cheese in the machine can make it gummy, so fold it in after.

Bring the cream to a boil, whisk in the pesto, and toss immediately with hot pasta and the remaining Parmesan. The heat from the pasta and cream melts the cheese into the sauce. Work fast here. This sauce tightens up as it cools, so everything should be ready to toss the moment the cream is hot.

Chef Tips

• Use fresh basil only. Dried basil makes a bitter, dull pesto that no amount of cream can rescue.
• Capellini (angel hair) works best because the thin strands catch the sauce. Spaghetti or linguine are solid alternatives.
• If the sauce feels too thick after tossing, splash in a tablespoon of hot pasta water. The starch loosens the sauce without diluting the flavor.

Variations

• Add sun-dried tomatoes to the pesto for a rosy, tangy variation.
• Use arugula instead of basil for a peppery, more assertive green sauce.
• Toss in sauteed shrimp or grilled chicken for a protein-packed main course.