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Nae’s Sunshine Pesto Alfredo Recipe

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This recipe for Nae’s Sunshine Pesto Alfredo is from The Gomez Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt
1 tbs. of oil
1 tsp. of butter
2 Cloves of garlic
2 tbs. cornstarch
˝ c. cold water
2 Tbs. Chicken Bullion
1 qt. Heavy Whipping Cream
1- 6 oz. Barilla Traditional Pesto Sauce
1- 6 oz. Barilla Sun-Dried Tomato Pesto
1- 6oz bag of Parmesan & Romano Cheese
1 8 oz. bottle of Kraft Grated Parmesan Cheese
2 boxes of Barilla Mini Farfalle Pasta
Sunshine Pesto Alfredo Sauce
Directions:
Directions:
Using a 5 qt. pan or larger, add butter with 2 tbs. of Pesto, 2 tbs. sun-dried
tomato sauce, and 2 garlic cloves minced (I use my PC garlic press). Let
simmer for 2 minutes on low heat. Next stir in 1 qt. Heavy Whipping
Cream and 2 tbs. of chicken bouillon and increase to medium heat.
In a small glass, add ˝ cup of cold water with 2 tbs. of cornstarch and stir
until completely dissolved, then add to pan and continue to stir for 3
minutes. Reduce to low heat stirring frequently to prevent clumping and
sticking. After about 10 minutes add 1 cup of grated Parmesan cheese and
about 5 oz. of Parmesan/Romano cheese. Mix well and add salt if needed.

Pasta

Cook pasta to your liking. This recipe can make anywhere from 1-2 boxes
of pasta. For saucy pasta use one box. Once pasta is cooked to your liking, drain and add pasta to sauce pan and mix well. Garnish with remaining Parmesan/Romano cheese and enjoy!
*You can add your favorite protein – Chicken, Shrimp, or beef.

 

 

 

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