Pesto Alfredo pasta

By moeself

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories 527
Protein(gm)24
Carbohydrate(gm)47
Fat, total(gm)28
Cholesterol(mg)36
Dietary Fiber, total(gm)5
Sodium(mg)402

Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 14 1/2 ounce box Barilla Plus farfalle
• 2 cups packed basil
• 1/2 cup pine nuts, toasted
• 2 garlic cloves, roughly chopped
• 1/3 cup olive oil
• 2/3 cup shredded Parmesan
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups 2% milk
• 1/8 teaspoon nutmeg
• 2 cups shredded mozzarella
• 1 pint grape tomatoes, halved

Details

Servings 8
Adapted from familycircle.com

Preparation

Step 1

Directions

1. Bring a large pot of lightly salted water to boiling. Add farfalle and cook 10 minutes; drain and set aside.

2. Meanwhile, in a food processor, combine basil, 1/4 cup of the pine nuts and the garlic. With machine running, slowly add oil in a thin stream until well combined. Remove to a small bowl and stir in 1/3 cup of the Parmesan, the salt and pepper. Set aside.

3. In a large saucepan, melt butter on medium heat. Sprinkle in flour, whisking constantly for 2 minutes. Pour in milk, nutmeg and pesto, whisking until the liquid comes to a boil. Simmer until thickened, about 2 to 3 minutes. Remove from heat and stir in 11/2 cups of the mozzarella and remaining 1/3 cup Parmesan. Mix until smooth.

4. Stir in tomatoes and pasta. Fold remaining 1/2 cup mozzarella into mixture; pour into serving dish. Top with remaining 1/4 cup pine nuts.