- 1/2 box fettuccine noodles (8 ounces)
- 4 tablespoons butter (1/2 stick)
- 3/4 cup half-and-half
- 3/4 cup whole milk
- 3 1/2 cups Cooper® Sharp White cheese, shredded
- 3 teaspoons basil pesto
- pinch of salt
Fettuccine is a noodle of many talents. Not the least of which is having a confusing array of alternate spellings. There’s fettuccine, or fettuccini, or fettucine, or even fettucini. But no matter how you spell it, here’s one thing we know for sure … combine it with basil pesto and Cooper® Sharp, and you’ve got something a-w-e-s-o-m-e.
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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Prepare fettuccine noodles according to package directions.
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While noodles are boiling, melt the butter in a medium saucepan over medium-high heat. Stir in half-and-half and milk. Add the shredded Cooper® Sharp, consistently stirring until cheese is melted. Stir in the basil pesto. Add salt to taste. Transfer alfredo sauce to a bowl.
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Strain the noodles. Using tongs, add the noodles to the bowl of alfredo sauce, turning the noodles to coat.
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To really make it yours, try using different flavors of pesto, or add your favorite meat or vegetable, such as cooked chicken, shrimp, steak or steamed broccoli.