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Dairy
Easy
6-8 Servings
Allergens 
40 Minutes
Diets
The pesto adds flavor to this classic creamy pasta.
1 (16-ounce) box Tuscanini Fettuccine, cooked al dente according to package directions
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons pine nuts
1 cup fresh basil, checked, or 8 cubes Gefen Frozen Basil
1 cup heavy cream
1/2 cup grated Tuscanini Parmesan
1/2 teaspoon kosher salt
2 tablespoons butter
Prepare pesto: in a food processor, blend garlic, pine nuts, and basil until smooth.
Prepare cream sauce: in a small pot, combine heavy cream, Parmesan cheese, and salt.
Mix over low heat until cheese is melted and sauce begins to bubble around edges.
Place fettuccine in a large bowl.
Mix butter into hot pasta.
(At this point, you can refrigerate all components until ready to serve. Reheat pasta and sauce separately.)
Add pesto and cream sauce; toss to combine.
Serve warm.
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