Directions:
- Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour.
- In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth.
- Stir pesto into alfredo sauce and toss with cooked pasta.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 786.14 Kcal (3291 kJ) | ||
| Calories from fat | 416.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.26g | 71% | |
|---|---|---|---|
| Cholesterol | 172.45mg | 57% | |
| Sodium | 479.12mg | 20% | |
| Potassium | 208.07mg | 4% | |
| Total Carbs | 69.93g | 23% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 24.84g | 50% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3mg | 17% | |
| Calcium | 356.5mg | 36% | |
| Amount Per 100 g | |||
| Calories | 371.29 Kcal (1555 kJ) | ||
| Calories from fat | 196.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.85g | 71% | |
|---|---|---|---|
| Cholesterol | 81.45mg | 57% | |
| Sodium | 226.28mg | 20% | |
| Potassium | 98.27mg | 4% | |
| Total Carbs | 33.03g | 23% | |
| Sugars | 2.79g | 24% | |
| Dietary Fiber | 1.62g | 14% | |
| Protein | 11.73g | 50% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.4mg | 17% | |
| Calcium | 168.4mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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