Hubby loves Italian food. It always gives him the worst heartburn, but that never stops him from ordering it wherever he goes. I, on the other hand, am not much for Italian food, but I only recently discovered why. As much as I love fresh tomatoes, I'm not a huge fan of pasta dishes with tomato sauce. I find myself scooping a tiny little tablespoon of sauce onto my pasta and then dumping half a cup of Parmesan cheese over all. Yeah, I know.... nothing like adding a gazillion more calories to something that is already calorie dense.
The answer to this anti-tomato sauce problem of mine was to make a white cream sauce to drown my pasta in. *SIGH* I know, I just went from bad to worse. Even more calories, right? I see it this way. If it helps hubby not have heartburn from the tomato sauce, I am in fact doing this for him, not for myself. (The mind can always get itself out of a guilt trip if you give it enough time.)
Fettuccine With Pesto Cream Sauce
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
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.
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