The Pioneer Woman Tasty Kitchen
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Fettuccine with Pesto Cream Sauce

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

A great way to use up your basil before the autumn freeze takes it from you, this pasta with pesto cream sauce is a comfort food, either as a side dish or on its own.

Ingredients

  • 12 ounces, weight Dried Fettuccine
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • ½ whole Onion, Diced
  • ½ whole Red Bell Pepper, Seeded, Diced
  • ¼ teaspoons Crushed Red Pepper Flakes
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Crack Black Pepper
  • 2 cloves Garlic, Minced
  • 1 Tablespoon All-purpose Flour
  • 1 cup Half-and-half
  • 1 cup Whole Milk
  • ⅓ cups Basil Pesto (jarred Or Homemade)
  • ¼ cups Parmesan Cheese, Grated
  • ¼ cups Fresh Parsley, Chopped

Preparation

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 a plate and spoon cream sauce over all. Garnish with parsley and more Parmesan cheese.

5 Comments

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nycx1004 on 12.9.2010

I just made this fore dinner tonight with breaded chicken breast baked in the oven, and it was delicious! Thank you for the recipe. My husband loved it! I changed it a little because i didn’t have all the ingredients. Instead of adding bell pepper, i added brocolli florets, and instead of using milk and half/half, i used 1 cup of heavy cream. I cooked it the same way. I will be making this dish again!

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wgorton on 10.20.2010

I used a jarred pesto and this came out just wonderful!!! We were fighting over the leftovers the next day.

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Midnite Baker on 10.9.2010

I must give this recipe a 5 star rating. Harvested all my basil and froze it in 1/2 cup portions, just for recipes just like this one. Easy to make and even easier to eat. Love anything basil! thanks for posting this recipe.

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GeorgiaPeachGAL on 10.3.2010

Oh YUM! I will be trying this tomorrow. I still have a few leaves on my basil plants outside. I was just wondering today what kind of dish to make with them. :)

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Twinks on 9.29.2010

This sounds devine. I plan to harvest all the basil soon and make pesto because I can’t stand to let a single leaf go to waste. I’ll be making this soon.

5 Reviews

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Eugenia on 8.10.2014

Delicious! I used bow ties instead of fettuccine so the kids could eat it easily, added grilled chicken and omitted the parsley. I also doubled the sauce so it wouldn’t be too dry with the chicken in it (and because we all like extra sauce). Turned out 100% perfect! :) This just got filed in my go-to recipe book!

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jackieg on 2.23.2014

Oh my heavens! Used home made pesto, and added pan seared scallops. This sauce is marvelous, thank you!!

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jenng on 10.28.2010

We love pesto and I really enjoyed this easy way to kick it up. We loved it and I will definetly make it again. Thanks for sharing :)

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atablackbelt1997 on 10.10.2010

I have tried a few recipes for pasta with a pesto sauce and was always disappointed, after looking at the ingredients list in this one, and seeing the use of half and half, and milk, I thought this might be just the recipe I was looking for. I was not disappointed in this one, it was absolutely delicious! And very easy to make, although I did buy jarred pesto to make it easier.

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Midnite Baker on 10.9.2010

I must give this recipe a 5 star rating. Harvested all my basil and froze it in 1/2 cup portions, just for recipes just like this one. Didn’t have red pepper flakes, so subbed 1/8 teaspoon cayenne powder. Enjoyed the creaminess of the sauce. May add 1 or 2 cooked & cubed chicken breasts to this so my guys have their meat. Easy to make and even easier to eat. Love anything basil! Keep posting good recipes like this.

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