Saturday, January 15, 2011

Fetuccini in Roasted Garlic Pesto Cream Sauce

Dishes like this are what happen when I don't know what to make for dinner but discover about a half of a box of fetuccini, a half of a tub of roasted garlic pesto sauce, and some dairy liquid in my fridge. The combination of the roasted garlic pesto with the slightly-cheesy cream sauce was the perfect combination and a great dinner for a cold night.

Fetuccini in Roasted Garlic Pesto Cream Sauce
Serves 3-4
Cook & Prep Time - 20 minutes

Fetuccini noodles (I used a little more than 1/2 of a box)
1 TBSP butter
1-2 TBSP flour
2 cloves garlic
1 cup 2% milk
1/2 cup chicken stock
1/2 cup Parmesan cheese.
1/4 cup (or so) pesto sauce 
salt & pepper

Cook the pasta to al dente. Drain & set aside.

Melt butter over medium heat in a big pot or dutch oven. Whisk in the flour and let cook for about a minute. Add the milk and stock and whisk. Let cook for a few minutes, or until the sauce starts to thicken. Add the garlic and season with a bit of salt & pepper. 

Add the cheese and whisk together. Cook for a few more minutes. 

Stir in the pesto sauce and toss with the noodles. Serve and top with grated Parmesan cheese, if desired.


Joanne said...

As soon as you said "roasted garlic" and "cream sauce" in the same sentence, I was hooked. This sounds amazing!

Jaime said...

roasted garlic pesto cream sauce?!?! YUM