Fettuccine with Pesto Alfredo Sauce

Recipe By Esther Deutsch

Ingredients (9)

1 cup fresh basil leaves
1/2 cup pine nuts or walnuts, toasted
4 cloves garlicor 4 cubes Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
1/4 cup Bartenura Olive Oil

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Bartenura Olive Oil
1 teaspoon fresh ground Gefen Black Pepper

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Gefen Black Peppercorns Spice Grinder
1/4 cup grated parmesan cheese

Process basil, nuts, garlic, olive oil, pepper in food processor until smooth. Stir in grated parmesan and combine well.
In a large sauté pan over medium to high heat, heat heavy cream for several minutes until it starts to thicken considerably. Add pesto sauce and stir well to combine. Season with kosher salt if needed.
Add pasta to sauté pan and cook over low heat for a minute or two, combining with sauce until evenly incorporated. Garnish with basil leaves and/or pine nuts. Serve hot.

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