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.

Ingredients

• 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 

Instructions

 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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