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
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.