Pasta with Pesto Alfredo

Bursting with the flavor of fresh basil, this easy no-cook sauce can be prepared while the pasta boils.

Pasta with Pesto Alfredo
Servings: 6 Prep 10 mins Cook 10 mins


  • 1 pound spaghetti
  • 2 baking potatoes, peeled and cut into 1/2-inch dice, about 1 pound
  • 1 bunch fresh basil, rinsed and patted dry
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons butter, softened
  • 1/4 cup grated Parmesan cheese
  • 1 3 ounce small package cream cheese
  • 2 cloves garlic, coarsely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Boil large pot of salted water. Add pasta and potatoes and cook following pasta directions, 10 minutes. Reserve 1/2 cup of cooking liquid and drain.

2. Meanwhile, add basil, olive oil, butter, Parmesan, cream cheese, garlic, salt and pepper to food processor. Whirl until smooth.

3. Toss cooked pasta and potato with sauce and reserved cooking water. Serve immediately.