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.
- 2 cups CREAM
- 1 cup SHREDDED PARMESAN CHEESE (use pre-shredded or shred your own, don’t use the powdered kind)
- SPRINKLE OF BLACK PEPPER
- 1-4 Tablespoons PESTO (or one handful basil, finely chopped + salt to taste)