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

INGREDIENTS

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

DIRECTIONS

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.