Cooper Cheese Pesto Fettuccine Alfredo

Melt Melt MELT Shred Shred SHRED 4-6 4-6 SERVES: 4-6

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 spelled a-w-e-s-o-m-e.

INGREDIENTS

1/2 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

DIRECTIONS

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.