Pesto Alfredo Mac

Pesto Alfredo Mac
Servings: 8


  • 1 14 1/2 ounce box Barilla Plus farfalle
  • 2 cups packed basil
  • 1/2 cup pine nuts, toasted
  • 2 garlic cloves, roughly chopped
  • 1/3 cup olive oil
  • 2/3 cup shredded Parmesan
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1/8 teaspoon nutmeg
  • 2 cups shredded mozzarella
  • 1 pint grape tomatoes, halved

Make It

1. Bring a large pot of lightly salted water to boiling. Add farfalle and cook 10 minutes; drain and set aside.

2. Meanwhile, in a food processor, combine basil, 1/4 cup of the pine nuts and the garlic. With machine running, slowly add oil in a thin stream until well combined. Remove to a small bowl and stir in 1/3 cup of the Parmesan, the salt and pepper. Set aside.

3. In a large saucepan, melt butter on medium heat. Sprinkle in flour, whisking constantly for 2 minutes. Pour in milk, nutmeg and pesto, whisking until the liquid comes to a boil. Simmer until thickened, about 2 to 3 minutes. Remove from heat and stir in 11/2 cups of the mozzarella and remaining 1/3 cup Parmesan. Mix until smooth.

4. Stir in tomatoes and pasta. Fold remaining 1/2 cup mozzarella into mixture; pour into serving dish. Top with remaining 1/4 cup pine nuts.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 527, Fat, total (g): 28, chol. (mg): 36, carb. (g): 47, fiber (g): 5, pro. (g): 24, sodium (mg): 402, Percent Daily Values are based on a 2,000 calorie diet.