Cooper Cheese Pesto Fettuccine Alfredo
INGREDIENTS1/2 box fettuccine noodles (8 ounces)
4 tablespoons butter (1/2 stick)
3/4 cup half-and-half
1 cup whole milk
2 1/2 cups Cooper Sharp White cheese, shredded
3 teaspoons basil pesto
pinch of salt
Prepare fettuccine noodles according to package directions.
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.
Strain the noodles. Using tongs, add the noodles to the bowl of alfredo sauce, turning the noodles to coat.
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.