Pasta With Alfredo-Pesto Sauce

This dish elevates traditional Alfredo by blending fresh basil, pine nuts, and garlic into a vibrant pesto, which is then whisked into rich whipping cream. The result is a sauce that is both luxuriously smooth and deeply aromatic, offering a perfect balance of herbal brightness and dairy richness. It coats the delicate capellini or spaghetti beautifully, creating a comforting yet sophisticated meal. Ideal for weeknight dinners when you want restaurant-quality flavor without the fuss, this recipe comes together quickly using pantry staples. Serve immediately for the best texture and temperature.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 932.7

Dietary: Vegetarian

Description

This dish elevates traditional Alfredo by blending fresh basil, pine nuts, and garlic into a vibrant pesto, which is then whisked into rich whipping cream. The result is a sauce that is both luxuriously smooth and deeply aromatic, offering a perfect balance of herbal brightness and dairy richness. It coats the delicate capellini or spaghetti beautifully, creating a comforting yet sophisticated meal. Ideal for weeknight dinners when you want restaurant-quality flavor without the fuss, this recipe comes together quickly using pantry staples. Serve immediately for the best texture and temperature.

Ingredients

1 cup Fresh basil leaves
1/3 cup Pine nuts or walnuts
2 Cloves Garlic
1/3 cup Olive oil
1 cup Grated Parmesan Cheese
1 cup Whipping cream
1 pound Capellini or spaghetti

Directions

1
Finely chop fresh basil leaves, pine nuts (or walnuts), and garlic cloves in a food processor.
2
With the processor running, gradually drizzle in olive oil through the feed tube until the mixture is smooth and emulsified.
3
Mix in 1/2 cup of the grated Parmesan cheese into the pesto.
4
Bring a large pot of salted water to a boil and cook the capellini or spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
5
While pasta cooks, bring whipping cream to a gentle boil in a heavy medium saucepan over medium heat.
6
Whisk the prepared pesto into the hot cream, stirring constantly to combine. Season with salt and freshly ground black pepper to taste.
7
Combine the drained pasta, Alfredo-pesto sauce, and the remaining 1/2 cup of Parmesan cheese in a large bowl.
8
Toss vigorously to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 932.7kcal

% Daily Value *
Total Fat 73.6g114%
Saturated Fat 28.3g142%
Cholesterol 118.8mg40%
Sodium 935.1mg39%
Total Carbohydrate 36.7g13%
Dietary Fiber 4.3g18%
Sugars 3.3g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The pesto base can be prepared up to 4 days ahead. Pour enough olive oil over the surface to cover it completely, cover tightly, and refrigerate. Stir before using.

If you don't have pine nuts, walnuts or toasted almonds make a delicious substitute. Ensure the Parmesan is finely grated for the best melting texture.

For a richer sauce, add a splash of reserved pasta water when tossing the pasta. Do not let the cream boil vigorously once the pesto is added, as high heat can cause the sauce to break.

Keywords: pasta, alfredo, pesto, italian, basil, pine nuts, cream, parmesan, capellini, spaghetti, vegetarian, garlic, olive oil, quick dinner, comfort food

Read it online: https://www.chefs-mate.com/recipe/pasta-with-alfredo-peso-sauce-bon-appetit/

Pasta With Alfredo-Pesto Sauce – Bon Appetit

Nutrition Facts