Creamy Pesto Fettucine Alfredo
Meet pesto's sinful side. Pesto and alfredo sauce combine for a dangerously delicious pasta dish that is as easy to make as it is indulgent to eat.
Meet pesto's sinful side. Pesto and alfredo sauce combine for a dangerously delicious pasta dish that is as easy to make as it is indulgent to eat.
- sea salt to taste
- 1 pound pasta any kind works well with this recipe; i prefer barilla plus
- 2 cups heavy cream you may also use regular cream
- 3 cups chicken broth; or chicken/vegetable stock
- 1/2 cup pesto more if you prefer a higher ratio of pesto to alfredo
- 1/2 cup parmesan cheese freshly grated, good-quality
- black pepper freshly cracked to taste
- Carbohydrate 43.8756016666667 g
- Cholesterol 170.526666666667 mg
- Fat 33.5673766666667 g
- Fiber 0.452416673342387 g
- Protein 14.3979583333333 g
- Saturated Fat 19.9913533333333 g
- Serving Size 1 1 Serving (274g)
- Sodium 379.782666666667 mg
- Sugar 43.4231849933243 g
- Trans Fat 2.23277333333333 g
- Calories 533 calories
Step-by-step
- Prepare pasta according to package directions until just shy of al dente.
- Meanwhile, pour cream and broth into a large heavy saucepan.
- Bring to a simmer over medium heat for about 10 minutes or until reduced somewhat.
- Stir in pesto and bring back to a simmer.
- Add Parmesan, stir and simmer until melted.
- Now add the pasta to the sauce and stir, allowing the pasta to cook in the sauce for another 10 minutes or so over medium heat. As the pasta reaches al dente (or cook for longer if you prefer) the starches will be released into the sauce, thickening it further.
- You may add any multitude of chopped veggies at this point to round it out (baby spinach, broccoli, asparagus, frozen peas or tomatoes are all excellent with this dish), or serve them steamed or sauteed on the side as your brood prefers.
Avoiding Broken Sauces
Many cooks drop cold grated parmesan straight into a violently boiling pan, which causes the proteins to seize and the fat to separate into an oily slick. Grate your parmesan on a microplane and stir it in over medium-low heat so the dairy melts smoothly into the reduced cream and chicken broth mixture. Keep the liquid at a gentle simmer rather than a hard boil to maintain a glossy emulsion.
Balancing Richness at the Table
Heavy cream and cheese produce a remarkably dense sauce that benefits from crisp, acidic accompaniments to cut through the fat. Serve this dish with an arugula salad dressed in a sharp lemon vinaigrette or roasted asparagus finished with lemon zest. The bitter notes of dark greens and the brightness of citrus prevent palate fatigue when eating rich dairy dishes.
Flavor Interactions
Fresh basil pesto contains volatile aromatic compounds that dissolve efficiently in milk fats rather than water. Combining the herbal paste with heavy cream distributes those aromatic compounds across the palate more evenly than using an oil-based sauce alone.
