Pesto Alfredo

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

In a large pan:

4 Tbsp butter

1-2 small cloves garlic, chopped

Sauté the garlic.

Add:

2 c half -n- half

When warm add:

4 oz cream cheese

When incorporated, add:

1 c Parmesan or Romano

When thickened, add:

1 c basil pesto

In a large pot, cook:

1 lb pasta

In a different pan:

drizzle of olive oil

fresh spinach, coarsely chopped

Sauté until spinach is wilted.

Set aside.

On a cookie sheet:

cherry or grape tomatoes, halved

drizzle of olive oil

season with salt

Roast in oven @ 400, until charred.

In a large bowl toss:

spinach, tomatoes & pasta

Top with:

shredded parmesan

slices of grilled chicken

NOTES

  • I had to have this recipe after having it at my friend Ben’s house. So good!