creamy pesto alfredo with vegetables

today i woke up cold & a little groggy after happy hour last night where i got a little too happy. my body was craving something healthful & detoxifying, but also something starchy to soak up the extra happy hanging over into the next day. the creamy warmth of the dish also put the feeling back into my fingers & toes. turns out that living in a 100+ year-old building means less than adequate insulation from the harsh wisconsin winter…


-1 cup green beans, sliced

-1 cup broccoli

-1 jar sundried tomatoes

-5 oz. parmesan

-1/4 cup goat cheese (optional)

-1 stick butter

-1 cup heavy cream

-2 tbsp pesto (i used some from trader joe’s)

-1 pkg fettucine noodles, halved

-garlic salt to taste


-bring a large pot of water to a boil & add noodles

-meanwhile melt butter in a small saucepan & add cream & garlic salt

-when noodles are almost finished, add beans, broccoli & tomatoes to pot

-drain noodles/veggies using a colander & return to pot

-add the cheese to the noodle/veggie mixture

-add cream mixture to the noodle/veggie mixture

-stir in pesto


[makes about 8 servings]

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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1 Response to creamy pesto alfredo with vegetables

  1. Deb M. says:

    That looks fantastic.

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