May 7, 2014

Creamy Pesto Fettuccine

I'm a big fan of all things pesto, so when contemplating my next pasta I really wanted to include this as a main ingredient. 

This recipe is modified from Creamy Pesto Shrimp, upon going to the grocery store - I realized that the shrimp was more expensive than I anticipated, so I decided to use frozen squid rings and make homemade Calamari instead.


  • 1 pound of pasta of your choice, I chose Fettuccine
  • 1/2 cup butter 
  • 2 cups half and half cream (you can choose heavy cream, but I decided to go with a healthier alternative)
  • 1/2 teaspoon of ground black pepper
  • 1 cup grated Parmesan cheese
  • 1/3 cup Basil Pesto 


 1. Boil your pasta until desired tenderness, drain and set aside.

2. Melt your utter, and add the cream, stir and heat for 6-8 minutes. 

3. Add pepper and gradually add Parmesan cheese while stirring.

4. Next add 1/3 cup of pesto sauce and stir. 


5. Voila! Serve on top of your pasta:

I decided to garnish with Italian Parsley and serve with homemade Crispy Calamari.

Bon appétit!
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