"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Nae’s Sunshine Pesto Alfredo Recipe

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This recipe for Nae’s Sunshine Pesto Alfredo, by , is from The Gomez Family Cookbook 2019, 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!

Shanae Ruezga


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

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.


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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