Fettuccine With Pesto Cream Sauce

By tulawdog

Ingredients

• 12 oz. dried fettuccine
• 1 TBSP butter
• 1 TBSP olive oil
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• kosher salt and pepper
• 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 1 TBSP all-purpose flour
• 1 cup half & half
• 1 cup whole milk
• 1/3 cup basil pesto (either jarred or homemade)
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh parsley, chopped

Preparation

Step 1

In a large pot of boiling water, boil pasta per package directions. Drain.

While pasta is boiling, prepare the sauce. In a large skillet heat the butter and olive oil over medium high heat. Add the onions and red peppers and season with salt, pepper and crushed red pepper flakes. Saute until onions are translucent, 6-7 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over all and cook for 2 minutes, stirring to prevent flour from burning. Add the half and half and whole milk, bring to a boil, reduce heat, and simmer until thickened, 3-4 minutes. Remove skillet from heat and stir in the pesto, parmesan cheese and parsley. Check to see if additional seasoning with salt and pepper is needed.

Place pasta on plate and spoon cream sauce over all. Garnish with parsley and more parmesan cheese.