SRC: Basil Alfredo

Welcome to another fabulous installment of the Secret Recipe Club.  Want to know more about the SRC?  Stop on over to get all the details.

This month’s assignment was The Tasty Cheapskate.  Jeanie has a recipe index full of good eats and she strives to feed her family on a budget.  It was a hard choice…peanut butter breakfast cookies, easy chocolate pie, chocolate peanut butter granola bars…but a love of pasta and basil won out over all.

There are two types of pasta eaters out there.  The ones that like a pile of noodles with a small cirlce of sauce on top and the ones who want the maximum amount of sauce on every noodle.  I am the latter.  I like it saucey!  And it can be any type of sauce… meat, alfredo, pesto, cheese, etc.  Whenever I eat pasta left over I ALWAYS add more sauce.  And there have been occasions when I didn’t have the original sauce so I would mix them.  I found that I loved a little red and a little white mixed.  But for some reason mixing the pesto and the white sauce has never crossed my mind.  Well that is basically what this recipe does.  It takes a very simple alfredo sauce and mixes it with pesto.  The outcome was delicious. 

It wasn’t as thick of an alfredo as I am used to but the flavor was outstanding and it covered each and every noodle.  So it was a win in my book.  I even added some tomatoes for a little something extra and it was delicious too.  I could see this being a great alfredo with chicken or sausage on it, too!  It really makes a perfect quick weeknight meal.

Basil Alfredo

by Megan {Crumbs and Chaos}
  • 2 cups CREAM
  • 1 cup SHREDDED PARMESAN CHEESE (use pre-shredded or shred your own, don’t use the powdered kind)
  • 1-4 Tablespoons PESTO (or one handful basil, finely chopped + salt to taste)
In a saucepan, heat cream to a simmer. Let it simmer for around 8 minutes to thicken and reduce slightly. Add cheese and pepper and whisk until cheese is melted. Start with 1 Tablespoon of pesto, add more to your liking. Serve with hot pasta, garnish with chopped tomatoes, if desired.
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Recipe Source: The Tasty Cheapskate


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