Julee Rosso, Sheila Lukins

Basil Alfredo Pasta

Preparation info

  • 4

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

We’ve added chèvre to our Alfredo sauce—you choose whether you want yours mild or sharp-and freshened it with lots of basil. A confetti of tomato makes this a perfect dinner party entrée.

Ingredients

  • 2 cups heavy or whipping cream
  • 1 cup coarsely chopped fresh basil leaves
  • 1

Method

  1. Bring the cream to a boil in a heavy saucepan. Reduce the heat and simmer, uncovered, until thick, 20 to 30 minutes. Then add the chopped basil and cook an additional 3 minutes. Remove the pan from the heat.
  2. Bring a large pot of water to a boil. Add the salt and fettuccine, and cook at a rolling boil until just tender.
  3. While the pasta is cooking, add