09/14/2024
Pesto Alfredo Fettuccine, anyone? 🌿🍝 This dish combines the best of both worlds—creamy, garlicky Alfredo with the fresh, herby kick of pesto, all tossed with perfectly cooked fettuccine. It’s pure comfort on a plate!
The secret ingredient? Pampered Chef’s new Basil Pesto seasoning gives you fresh pesto flavor without all the work. And to make it even better, I used Pampered Chef’s new Pasta Roller attachment to make the noodles from scratch—it makes such a difference!
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👉 What do you think? Is this pasta recipe a winner?
Ingredients
Homemade Pasta
• �3 cups (725 mL) all-purpose flour (12.75 oz/360 g), plus additional for dusting
• �4 eggs
• �¼ cup (60 mL) olive oil
• �2 tsp (10 mL) Basil Pesto Seasoning Mix
• �1 tsp (5 mL) salt
• � Optional Topping: Fresh basi
Alfredo Sauce
• �2 tbsp (30 mL) butter
• �1½ tbsp (22 mL) Basil Pesto Seasoning Mix
• �2 cups (500 mL) heavy cream
• �2 oz. (60 g) Parmesan cheese, grated (1 cup/250 mL), plus additional for topping
• �½ tsp (2 mL) salt
• �¼ tsp (1 mL) black pepper
• �12 oz. (350 g) broccoli florets
Directions
1. �Add the pasta ingredients to the Deluxe Stand Mixer. KNEAD for 5 minutes. Wrap the dough and refrigerate for at least 30 minutes or overnight.
2. �Flour your surface and hands. Divide the dough into quarters, flatten slightly into round disks, and generously flour.
3. �Attach the Pasta Roller and turn to setting 3. Set the mixer to CUSTOM speed 1. Feed the dough through each setting twice, starting with setting 3 and going down to setting 1. Cut the pasta sheets in half or to your desired length.
4. �Attach the Fettuccine Cutter to the mixer. Feed the individual pasta sheets through and lay the noodles in an even layer. Bring a large pot of salted water to a boil.
5. �Melt the butter in the 12" Brilliance Weeknight Skillet over medium heat. Add the seasoning mix. Saute for 2 minutes, or until fragrant.
6. �Slowly pour in the heavy cream and bring to a simmer, whisking often. Add the Parmesan, salt, and pepper. Keep warm over low heat.
7. �Add the pasta and broccoli to the boiling water. Cook until the pasta is tender, about 3 minutes. Drain, reserving ½ cup (125 mL) of the pasta water. Toss the pasta and broccoli with the sauce. Add the pasta water, as needed, to thin the sauce. Top with additional Parmesan and fresh basil, if you’d like.
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