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Creamy Pesto Alfredo Fettuccine

This creamy fettuccine combines the best worlds of both alfredo sauce and fresh pesto into one fresh springtime pasta side dish!
Servings 6 servings


  • 3 Tablespoons butter
  • 3 Tablespoons white whole wheat flour
  • 1 1/2 cups milk
  • 1 Tablespoon heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup prepared pesto
  • 1 lb fettuccine pasta
  • salt and pepper to taste
  • additional grated Parmesan for topping, optional


  • Place butter in a medium skillet. Melt over medium-high heat, then quickly whisk in flour until smooth.
  • Very slowly, whisk milk and heavy cream into flour mixture until smooth. Bring sauce to a low simmer, stirring occasionally until sauce is slightly thickened.
  • Remove from heat and whisk in Parmesan and pesto until smooth.
  • Meanwhile, prepare pasta according to recipe instructions, reserving 1 cup pasta cooking water.
  • Pour sauce over pasta and gently toss until noodles are coated.
  • Slowly drizzle in reserved pasta water until pasta is creamy.
  • Season pasta with salt and pepper and serve warm with additional cheese if desired.


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