Creamy Pesto Fettuccini

Creamy Pesto Fettuccini- Printable Version


2 cups milk (skim, 2%, or whole)
3 tbsp. butter
3/4 cup parmesan cheese
1 tsp. black pepper
1 tbsp. pesto (1 frozen block from Basil Pesto recipe)
6 oz. fettuccini noodles


  1. Combine milk and butter over low heat.
  2. Add in parmesan cheese once the butter is melted.
  3. Stir until parmesan cheese is melted into the mixture.
  4. Add pepper and garlic powder.
  5. Add the pesto (fresh or a frozen cube). Stir until well mixed.
  6. Cook fettuccini according to instruction on the package.
  7. Strain and mix into the sauce.
  8. Top with parmesan cheese and serve hot! Garnish with basil if desired.

**Great toppings: grilled chicken, sauteed shrimp, parmesan cheese


This sauce is delicious and creamy!! I typically use 2% milk because that is what I normally have on hand. Whole milk will make the sauce richer and thicker, while skim milk will thin the sauce.

Sometimes I forgo cooking the noodles in boiling water, and, instead, cook them directly in the sauce. The noodles soak up all the delicious flavors when I cook it this way. However, I have to add more milk to keep the proper consistency.

You can use any kind of noodle you like! Fettuccini, angel hair, spaghetti, elbow, etc.


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