Pasta with Alfredo-Pesto Sauce

By Christopher

Ingredients

• 1 cup fresh basil leaves
• 1/3 cup pine nuts or walnuts
• 2 garlic cloves
• 1/3 cup olive oil
• 1 cup grated Parmesan
• 1 cup whipping cream
• 1 pound capellini or spaghetti, freshly cooked

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)

Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.