From the Cook
From the Cook
From the Cook
1/4
Pesto Alfredo Pasta
Instructions
1
|
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
2
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In a large skillet, melt butter over medium heat and sauté minced garlic until fragrant.
3
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Pour in heavy cream and bring to a gentle simmer.
4
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Lower the heat and stir in pesto. Season with salt and black pepper to taste.
5
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Add cooked pasta, Parmesan, and mozzarella. Stir until cheese melts and sauce coats the pasta evenly.
6
|
If needed, add a splash of reserved pasta water to adjust consistency.
7
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Let everything cook together for a few minutes, then serve hot.
My Calorie Intake
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Tips & Tricks (5)
- Pesto Perfection 🌿Use high-quality, freshly made pesto for the most vibrant flavor—homemade or from a refrigerated section is always better than jarred shelf-stable versions.
- Pasta Water Magic 💧Always reserve 1 cup of pasta cooking water before draining, as its starchy consistency helps bind the sauce and create a silky, clingy texture for your Alfredo.
- Cheese Melting Technique 🧀Grate your Parmesan and mozzarella fresh and add them gradually off the heat to prevent clumping and ensure a smooth, creamy sauce.
- Garlic Infusion Trick 🧄Mince garlic super fine or use a microplane to release maximum flavor, and sauté it briefly in butter until just fragrant to avoid bitterness.
- Cream Temperature Control 🥄Bring heavy cream to room temperature before adding to the sauce to prevent sudden temperature drops and ensure a more even, consistent mixture.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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