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 Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.