Creamy Pesto Alfredo Fettuccine Pasta

Creamy Pesto Alfredo Fettuccine Pasta

Serves 4 to 6



  • 1 Package of Fettuccine Pasta
  • 1 Cup Heavy Whipping Cream
  • 2 Cups Shredded Parmesan Cheese
  • 1/2 Pint of Pesto
  • 1 Pint Cherry Tomatoes
  • 1 Small Shallot
  • 4 Garlic Cloves
  • 2 Tablespoons Olive Oil

Made with love in my Le Creuset Braiser <3

  1. Cook fettuccine according to package.
  2. In a large pan, add 2 tablespoons of olive oil over medium heat.
  3. Add your diced shallot and garlic. Saute until lightly golden brown.
  4. Slice all your cherry tomatoes in half and add to the shallots and garlic. Saute for 2 minutes.
  5. Turn heat to low, add in one cup of heavy whipping cream, parmesan and the entire 1/2 pint of pesto and stir until it starts lightly thicken, about 3 minutes. Do not let it boil.
  6. Add in cooked fettuccine and coat the pasta with the sauce.
  7. Optional; add fresh cherry tomatoes on top.
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