Tuesday, September 28, 2010

Fettuccine With Pesto Cream Sauce

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.

26 comments:

Megan said...

I love pesto! But I love red sauce too. I think I pretty much love all Italian food. This creamy pesto sounds really good!

scrambledhenfruit said...

I love pasta and all of it's permutations. Red sauce, white sauce, pesto- they're all good. Yours looks delicious!

Leslie said...

The sacrifices you go through for the hubs! This sounds so delicious and it's easy, which makes it great for a weeknight.

Haden News said...

I love Italian food...actually I love all food...except oysters and blue cheese. Your pictures are amazing, great job!!

Lyndsey said...

We love pesto here, and I want to make more versions of it! This is a great pasta dish and a perfect photo!

Arnold said...

This is a refreshing change from the usual tomato based sauces. The end result looks good and it seems to be pretty easy to make. Thanks.

Shelby said...

I love pesto - but I also love Italian food. Red sauce, white sauce, or even just olive oil & garlic. Yum yum gimme some! :)

Sonia (Nasi Lemak Lover) said...

look simple and nice.

Debbie said...

I love pasta and could eat it every night! Any sauce will do! Your creamy pesto looks very, very delicious!

June said...

Ya' sure got my attention with this one. I love cream sauces on pasta and you really gave us a break by using lower fat dairy products rather than whipping cream. Doesn't that mean we can eat twice as much? Looks delicious!

Laurie said...

Mags, like you I can talk myself into pretty much anything. ;) Thanks for the recipe. I've been looking for more ways to use up my HUGE basil plants (which I brought inside for the winter).
I enjoy Italian food but prefer dishes with cream sauce. Frankly, if there's fresh Parm and black pepper on the table I'll pretty much eat anything. ;)

Frieda said...

I've been trying to figure out what to do with the basil that I froze last summer and never thought to add cream to it....a lovely dish, I'm sure! Typically, I combine my marinara with an alfredo to create a rosa sauce that is lighter and not so tomato-ey.

Nanan said...

This works great for me and my tomato allergy - Thanks! and my little Camille Ana - who loves pasta said she would like for me to make it for her - it looks good!

Karen said...

I love pasta with or without sauce (tomato or otherwise). I could eat it every day. This looks really good!

City Share said...

I love all pasta. Plain, tomato sauce and otherwise. This looks like a decadent treat. Thanks for sharing the recipe.

Barbara @ Modern Comfort Food said...

Great pasta, Mags! I don't have your problem with Italian tomato sauce, but I'm not fond of pesto straight up on pasta and usually add a bit of cream or half-and-half. You've beautifully solved both of our "issues" with this dish. Love it!

Moogie said...

Beautiful presentation!!

Maria said...

I usually don't like cream sauce, but with pesto-yes please!

Megan said...

I prefer the pesto sauce over the red sauce. I'll have to try this recipe!

Lana @ Never Enough Thyme said...

Love your pesto cream sauce! Actually, I love anything Italian including the tomato sauces, but sometimes you want a change from those and a cream sauce is just perfect.

Barbara Bakes said...

Sounds like a perfectly delicious compromise to me!

Sue said...

Your sauce sounds great! I say good riddance to the guilt trip!

Jen @ My Kitchen Addiction said...

That pesto cream sauce sounds fantastic! I do like red tomato sauce on pasta, but I'd definitely love to mix it up with this!

Tasty Eats At Home said...

My hubby LOVES fettucine alfredo. I have no doubt this would make him happy as well!

Anna said...

Hi Mags!

Thanks for stopping by Cookie Madness. I clicked over to take a look at your blog and instantly liked some of the recipes. I'm copying the pesto fettucini right now. I usually make it without cream, but I'm going to try adding it next time.

Mary J said...

Easy to make and even easier to eat. Love anything basil! Gave this a 5 star rating on Tasty Kitchen. Will make again. Thanks for the recipe.