Pesto alfredo pasta is a combination of two beloved Italian sauces. The nutty basil pesto and the rich garlicky alfredo. This heavenly pairing envelops each strand of pasta in a velvety embrace of flavors.
With a handful of ingredients and under 30 minutes you can whip up a pesto alfredo pasta that rivals your favorite restaurants version. Read on to discover tips for preparing the sauces and cooking the pasta to al dente perfection. You’ll also find recipes to cater to every taste whether its the classic version or one with chicken and pesto alfredo.
So lets dive into the kitchen and get cooking!
What is Pesto Alfredo Pasta?
Pesto alfredo pasta brings together two Italian pasta sauces. Pesto and alfredo. As its name suggests pesto begins with basil leaves, pine nuts, garlic, olive oil and Parmigiano Reggiano cheese blended into a vibrant green sauce bursting with flavor. On the hand creamy alfredo sauce consists of butter, heavy cream, garlic and ample amounts of melt in your mouth cheeses like Parmesan or pecorino Romano.
Coating pasta with both pesto and alfredo creates an appealing light green color with dark green specks throughout. Every mouthful delivers a combination of garlicky notes along with nutty goodness, from the cheese. The herbaceous taste of pesto beautifully complements the richness of alfredo.
This fusion dish likely originated from American home cooks or popular restaurants.
Pesto alfredo has quickly become a pasta classic in the United States even though its not traditionally Italian.. There’s no denying that it tastes absolutely amazing!
Here are some benefits of making pesto alfredo instead of using jarred pesto or pre made alfredo sauce;
1. Vibrant pesto flavor. When you make your pesto the basil is fresher and more flavorful compared to the mass produced commercial versions that lose their taste over time on store shelves.
2. Quality ingredients control. You can choose to splurge on Italian Parmigiano Reggiano cheese genuine pine nuts and top notch olive oil.
3. Adjust garlic according to your taste. Sometimes jarred pesto and alfredo sauces can be overwhelming with garlic. With versions you have the flexibility to adjust the amount of garlic to suit your preferences.
4. Creamy alfredo texture. Some packaged alfredo sauces use thickeners that give them a thick consistency. Homemade sauce offers a yet lighter texture.
5. Healthier nutrition profile. By making your sauce you can avoid additives like preservatives, artificial colors, flavors or stabilizers commonly found in prepared versions.
6. Save money. made pesto and alfredo sauces are often pricy due to their convenience factor. Making them at home will save you an amount of money while still enjoying delicious flavors.
Now lets dive into techniques and recipes, for creating outstanding pesto alfredo!The key to creating a delicious Pesto Alfredo Pasta is simpler than you might think. Here are some expert tips that will have everyone craving seconds;
1. To enhance the flavor of the pesto toast the pine nuts and garlic until they’re aromatic.
2. Opt for quality extra virgin olive oil as it plays a prominent role in the pestos taste.
3. For an fluffy texture grate the Parmigiano Reggiano cheese using a microplane.
4. Cook your pasta “al dente” so that it can finish cooking in the sauce. Undercook it by around 2 minutes.
5. When preparing the alfredo sauce gently simmer it after melting the cheese to allow all flavors to blend harmoniously without breaking or curdling.
6. Combine both pasta and sauces (pesto and alfredo) simultaneously as the residual heat will gently cook them together.
7. To achieve a consistency and ensure that every noodle is well coated, with sauce add some starchy pasta water to slightly thin out and bind the sauce.
Now lets move on to all the fun of following this recipe by starting with how to make pesto…Here’s a delicious recipe for pesto sauce and a simple alfredo sauce to serve with pasta;
Pesto Sauce Recipe;
You’ll need 2 cups of fresh basil leaves lightly toasted pine nuts (about 1/3 cup) minced garlic cloves (2 cloves) grated Parmigiano Reggiano cheese (about 1/2 cup) extra virgin olive oil (around 1/2 cup) and a pinch of kosher salt and freshly ground black pepper.
Start by combining the basil, pine nuts, garlic, cheese, salt and pepper in a food processor. Pulse the ingredients until the basil is finely chopped.
While the food processor is running slowly stream in the olive oil until everything becomes smooth. Remember to scrape down the sides as needed.
Taste your pesto sauce and adjust the seasoning with salt and pepper if desired. Leftover pesto can be stored in the fridge with a layer of oil on top for up to a week or frozen for longer storage.
Alfredo Sauce Recipe;
For this creamy sauce you’ll need 8 oz of fettuccine or linguine pasta, butter (2 tablespoons) heavy cream (around 1/3 cup) minced garlic clove (1 clove) freshly grated Parmesan cheese (about 1 cup) chopped parsley (approximately 1/4 cup) as well as salt and black pepper to taste.
Begin by cooking your chosen pasta according to package instructions until al dente. Drain it. Reserve some pasta water for later use.
In the pan you cooked your pasta in melt butter over medium heat. Add minced garlic and cook until fragrant but not browned.
Pour in cream and bring it to a gentle simmer. Stir in Parmesan cheese gradually until it melts into a smooth sauce.
Toss cooked pasta into the pan with the sauce adding a splash of reserved pasta water if needed to reach desired consistency. Stir in chopped parsley and season with salt and black pepper according to your taste preferences.
Enjoy your pesto and alfredo sauces with pasta, for a delightful meal!Start by bringing a pot of water to a boil and adding some salt. Cook the pasta for 2 minutes less than the suggested time on the package to achieve al dente texture. Once cooked drain the pasta while saving 1 cup of the cooking water.
Next place the pasta pot back on the stove over medium heat and melt some butter in it. Stir in cream and garlic allowing them to gently simmer. Then add 3/4 cup of Parmesan cheese. Vigorously whisk for 1 to 2 minutes until you have a smooth sauce.
Pour the pasta into the sauce and add parsley. Toss everything together while gradually adding splashes of reserved pasta water to create a creamy coating on the noodles.
Finally season with salt, pepper and extra Parmesan according to your taste preferences.
For a twist on this dish try combining pesto and Alfredo sauce with hot pasta simultaneously. This will gently warm both sauces while keeping their flavors intact.
This recipe serves 4 people with a preparation time of 10 minutes and a cooking time of another 10 minutes for a duration of about 20 minutes.
You will need;
8 ounces of fettuccine or linguine pasta
1½ cups of prepared pesto
1½ cups of Alfredo sauce (recipes provided above)
A quarter cup of freshly grated Parmigiano Reggiano cheese plus more for serving
Chopped parsley, for garnish
Instructions;
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1. Heat 1 tablespoon of oil in a skillet over high heat. Cook the chicken for about 8 to 10 minutes on each side until it turns brown and reaches a temperature of 165°F. Slice or shred the chicken as desired.
2. In the meantime cook the pasta until it is cooked but still firm (al dente) according to the instructions on the package. Drain the pasta. Make sure to save about 1 cup of the pasta water.
3. Place the pot used for cooking the pasta on low heat. Add the remaining tablespoon of oil. Then add both pesto and alfredo sauces into it. Toss them together for about 1 to 2 minutes to warm up the sauces.
4. Add the cooked pasta and chicken into the pot with sauce. Toss everything together for another minute adding some of the reserved pasta water as needed to ensure that all noodles are evenly coated with sauce.
5. Stir in Parmesan cheese (approximately 1/4 cup).. Adjust seasoning with salt and pepper if necessary.
6. Finish by garnishing with parsley and extra cheese if desired.
Tips for Enjoying Leftover Pesto Alfredo Pasta;
Store any leftover pesto alfredo pasta covered in your refrigerator for, up to four days allowing time for flavors to meld together more.
When ready to serve leftovers bring some water to a boil in a skillet. Add your leftover pasta tossing it gently for one or two minutes until thoroughly reheated.
The pasta will regain its softness without turning into a mess. You can add some olive oil, cream or cheese to make the pasta more fluid and thin out thicker sauces. If you have any leftover chicken or shrimp you can add them to turn the leftovers into a protein packed meal. For a touch of flavor you can garnish it with additional Parmesan cheese, parsley, red pepper flakes or lemon zest.
Experience the blend of vibrant green color and irresistibly creamy texture with pesto alfredo pasta. It’s a restaurant quality dish that you can easily recreate at home any night of the week. Feel free to get creative by adding vegetables, seafood, chicken or even turkey meatballs. To complete your meal and make it more satisfying serve it alongside bread and a crisp green salad.
The next time you crave pasta prepare this guaranteed crowd pleaser. Get ready for numerous requests, for your recipe!