Alfredo Pesto Sauce Pasta
ngredients
1/4 cup homemade/store bought basil pesto
2 tablespoon butter / cooking olive oil/ or your choice
2 cloves of garlic minced
1.5 cups whole milk or more
½ cup heavy cream
1 teaspoon lemon zest optional
1/4 cup fresh grated Parmesan cheese
Salt and black pepper to taste
Veggies used
½ cup sliced onions
½ cup cherry tomatoes cut into halves
½ cup asparagus cut into 2” sticks
½ cup bell peppers chopped
1 small zucchini chopped into chunks.
Handful of fresh basil for garnish
8 oz Spaghetti Pasta i.e half the packet of 16 oz
Instruction
1. Cook pasta al dente according to the package by adding salt to the water.
2. If using asparagus or broccoli add it to the boiling pasta 2 minutes before the end of it’s boiling time of the pasta.
3. Drain the pasta in a colander , run under cold water to stop it’s cooking and keep aside.
4. In a large pan add 2 tablespoon cooking olive oil on medium heat . Once warm add minced garlic and sauté for 20 seconds.
5. Add onions and peppers . Cook it for 1 minute.
6. In the meantime mix the cream and milk in a microwave safe bowl and warm it up for a minute. Alternatively you may warm it up on the gas top in a small pan.
7. Add in zucchini and warm cream plus milk .
8. Keep stirring well for 10 seconds until smooth and cheese is melted.
9. Add in the prepared pesto.
10. Let the sauce come to a simmer and then add cherry tomatoes .
11. Add in the cheese and stir in until smooth.
12. Add in the salt , pepper , dried herbs if any to taste.
13. Add in the boiled pasta and coat it well with the sauce.
14. Lastly stir in the lemon zest and torn fresh basil if desired.
15. If sauce seems less as compared to the pasta you may add few tablespoons of milk or cream.
16. Any extra leftover boiled pasta can be coated with olive oil and stored in the fridge for up to 3 days.