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- Spaghetti with Alfredo Pesto Sauce
- (Spaghetti alla Panna e Pesto)
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- Ingredients:
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1 cup fresh basil leaves
1/3 cup pine nuts or walnuts
2 garlic cloves
1/3 cup extra virgin olive oil
1 cup grated Parmigiano cheese
1 cup whipping cream
1 lb spaghetti, freshly cooked
Directions:
Finely chop basil, pine nuts and garlic in processor.
With machine running, gradually add olive oil through feed tube and process until smooth.
Mix in 1/2 Parmigiano cheese.
Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
Bring cream to boil in heavy medium saucepan. Whisk in pesto.
Toss to coat pasta evenly and serve. Serves 4 to 6.
That's it!
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