Name: Pasta with Alfredo-Pesto Sauce
Yield: Serves 4 to 6
Ingredients: 1 cup fresh basil leaves; 1/3 cup pine nuts or walnuts; 2 garlic cloves; 1/3 cup olive oil; 1 cup grated Parmesan; 1 cup whipping cream; 1 pound capellini or spaghetti, freshly cooked

Recipe information

Yield
Serves 4 to 6

Ingredients

1 cup fresh basil leaves

1/3 cup pine nuts or walnuts

2 garlic cloves

1/3 cup olive oil

1 cup grated Parmesan

1 cup whipping cream

1 pound capellini or spaghetti, freshly cooked

Preparation

Step 1
Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
Step 2
Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

The Most-Saved Recipes in the Epicurious App in May

Like miso-peanut hibachi chicken and spring orzotto.

The Most-Saved Recipes in the Epicurious App This Week

Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.

Chicken Salad With Grapes and Walnuts

This chicken salad nails it—creamy, herby, and endlessly riffable.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!