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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a fairly simple recipe I came across years ago. It is divided into two parts, the pesto and an Alfredo sauce, and then the two are mixed together! Serve over hot pasta. Have fun with the pasta - some of our favorites for this are penne and farfalle (bow tie).

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Pesto Sauce:
Alfredo Sauce:

Directions

Instructions Checklist
  • Combine basil, pine nuts, Asiago, garlic, pepper, and salt in a food processor; pulse until uniformly chopped. Gradually add olive oil until a thick paste forms. Taste and adjust the seasoning.

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  • Melt butter in a medium pan over low heat. Add flour and whisk constantly for 2 minutes. Gradually add milk, stirring constantly. Continue to cook until thickened, about 5 minutes. Stir in Asiago cheese until melted. Stir in pesto sauce until combined.

Cook's Notes:

Substituting half-and-half for the milk will make a richer sauce.

For a really exciting flavor, mix several Italian cheeses together! Use equal parts Asiago, Romano, and fresh Parmesan to give it a really zesty kick.

Thin strips of chicken breast, pan-fried in olive oil, are also a nice addition for a main course.

Nutrition Facts

800 calories; protein 25.4g; carbohydrates 13.9g; fat 73.6g; cholesterol 83.6mg; sodium 843.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/10/2019
This turned out pretty good. The only change I made up front was with the pine nuts. They are expensive and come in small bags and I only bought one which ended up being just over 1/4 cup. Even with less pine nuts I still had trouble getting the pesto to blend so I added some extra virgin olive oil and that did the trick. I ended up needing more flour than the recipe calls for but other than that this was great as written and one I will make often this spring once the basil plant takes off. Read More