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Dairy
Medium
4 Servings
Allergens 
30 Minutes
Diets
A delicious classic pasta dish with fresh basil pesto just like they serve in your favorite restaurant. The alfredo would also be delicious as a gnocchi sauce.
1 cup fresh basil leaves
1/2 cup pine nuts or walnuts, toasted
4 cloves garlicor 4 cubes Gefen Frozen Garlic
1/4 cup Bartenura Olive Oil
1 teaspoon fresh ground Gefen Black Pepper
1/4 cup grated parmesan cheese
1 cup heavy cream
Haddar Kosher Salt, to taste
1 pound Tuscanini Fettucine Pasta, cooked al dente
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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