Le Food Snob

This pasta dish combines my two favorite sauces: pesto and cream (alfredo). It’s very rich (and fattening – if you’re counting calories) so a little bit goes a long way, which is why I feel it makes an excellent side dish.



  1. Cook pasta according to package directions.
  2. In a small saucepan heat whipping cream over medium-low heat until hot.
  3. Toss just-cooked pasta with pesto sauce in a large pot. Salt, if necessary. Pour warm whipping cream over past and toss again.
  4. Garnish with freshly grated parmesan cheese.

I used my leftover pesto pasta from last night to make this dish, though the directions have been written as if you’re making it all in one step. When I poured the whipping cream into the (re)heated pesto pasta, there appeared to be way too much cream. Moments later the cream was absorbed into the noodles completely. I couldn’t stop eating this pasta dish. Dad gave it highest accolades as well.

Recipe rating: 

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