I’m getting to the point where I’m getting all pesto-ed out. Despite the fact that I’ve already made Chicken Pesto Quesadillas and a Chicken Pesto Pizza this week, I still have a cup of pesto left. Dang!
I decided to experiment a bit with a browned butter alfredo sauce (which I’ve never made) in order to use up the remaining pesto sauce. I’m hoping I can feed leftovers to my coworkers tomorrow! But they’ve already had Chicken Pesto Pizza, so maybe they’re getting pesto-ed out as well!
The browned butter alfredo would stand by itself. I was worried the combination of browned butter alfredo and pesto sauce would make a wonky combination, but I didn’t notice anything funky about the flavor. Unless the sauce tanks, I’m always going to love an alfredo or pesto sauce. So obviously I love the combination. The key is to adjust the sauce consistency to your liking with additional heavy cream – I always seem to need to add more!
- 1 lb cooked fettucine noodles
- 1 c. pesto
- 2 T. butter
- 2 T. flour
- 1 ⅓ c. heavy cream (or a mixture of heavy cream and half and half)
- ½ to ¾ c. freshly (and finely) grated parmesan cheese
- additional cream (if your alfredo sauce is too thick)
- In a small sauce pan melt the butter over low heat until browned and add the flour. Stir making sure there are no lumps.
- Add the cream and increase the heat to medium. Stir sauce until it begins to thicken – about two to three minutes. If the sauce gets too thick, thin it out with additional cream until you achieve the desired consistency.
- Stir in the shredded parmesan cheese.
- Add pesto sauce to the pot in which you cooked the noodles. Stir to incorporate. Add alfredo sauce and stir to incorporate. Let stand for a few minutes before serving (sauce should thicken and cling to the noodles). If needed add additional cream to thin out the sauce.
- Serve with freshly shaved parmesan cheese.