Fettuccine With Pesto Alfredo Sauce - cooking recipe

Ingredients

1 cup fresh basil
1 1/4 cups grated parmesan cheese or 1 1/4 cups romano cheese
1/8 cup extra virgin olive oil
4 -6 garlic cloves
1/4 cup pine nuts or 1/4 cup almonds
8 ounces cream cheese
1/2 cup butter
1 cup milk
1 teaspoon garlic powder
1 lb cooked fettuccine

Preparation

Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour.
In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth.
Stir pesto into alfredo sauce and toss with cooked pasta.
Enjoy!