Pesto Alfredo Fettuccine with Pine Nuts is the perfect fusion of two Italian classics — the creamy richness of Alfredo sauce and the fresh, herby brightness of basil pesto. The result is an irresistibly smooth, aromatic pasta dish that feels luxurious yet comforting.

This pasta is all about harmony — the silky Alfredo sauce made from cream, butter, and Parmesan merges beautifully with vibrant green pesto, while toasted pine nuts add a delightful nutty crunch.

It’s a dish that captures everything wonderful about Italian cuisine: simple ingredients, bold flavors, and comforting satisfaction.

Why I Love This Recipe

I love this Pesto Alfredo Fettuccine because it’s the ultimate comfort food that still feels sophisticated. The creamy Alfredo base gives it that luscious texture, while the pesto adds freshness and complexity — making each bite rich yet light.

It’s also incredibly versatile — perfect for weeknight dinners, special occasions, or when you want to impress guests without spending hours in the kitchen. The toasted pine nuts add the perfect finishing touch, giving it a subtle crunch that elevates the whole dish.

Above all, it’s a crowd-pleaser. Even those who claim they don’t like creamy pasta will fall in love with its vibrant flavor.

Why It’s a Must-Try Dish

You must try this dish because:

It’s a unique twist on traditional Alfredo — richer, fresher, and more flavorful.
The combination of pesto and cream creates a perfectly balanced sauce.
It’s quick, easy, and elegant — ready in under 30 minutes.
The toasted pine nuts give it a restaurant-quality touch.
It’s vegetarian-friendly and pairs beautifully with chicken, shrimp, or vegetables.

If you’re looking for a pasta dish that feels indulgent but still vibrant and fresh — this one’s it.

Preparation and Cooking Time

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Servings

Serves 4 people

Calories (Per Serving)

Approximately 640–700 calories per serving

Cuisine

Italian

Course

Main Course / Dinner / Special Occasion

Ingredients

For the Pesto Alfredo Sauce:

2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream (or half-and-half for lighter texture)
½ cup grated Parmesan cheese
¼ cup prepared basil pesto (store-bought or homemade)
Salt and freshly ground black pepper, to taste

For the Pasta:

12 oz (340 g) fettuccine pasta
1 tablespoon olive oil
2 tablespoons toasted pine nuts
Fresh basil leaves, for garnish
Extra Parmesan cheese, for serving

Simple Cooking Directions

Cook pasta until al dente.
Prepare creamy Alfredo sauce with butter, garlic, and cream.
Stir in Parmesan and pesto until smooth and creamy.
Toss pasta in the sauce until fully coated.
Garnish with toasted pine nuts, basil, and Parmesan.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Add fettuccine and cook according to package instructions until al dente.
Drain, reserving ½ cup of the pasta water, and set aside.

Step 2: Toast the Pine Nuts

In a small dry skillet, toast pine nuts over medium heat for 2–3 minutes until golden and fragrant.
Stir frequently to prevent burning, then transfer to a small bowl to cool.

Step 3: Make the Alfredo Base

In a large skillet or saucepan, melt butter over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant (do not brown).
Pour in heavy cream and bring to a gentle simmer.
Reduce heat to low and let it thicken slightly (about 3–4 minutes).

Step 4: Add Cheese and Pesto

Stir in grated Parmesan and whisk until melted and creamy.
Add basil pesto and mix well to combine — the sauce should turn a beautiful light green.
Season with salt and black pepper to taste.

Step 5: Combine Pasta and Sauce

Add the cooked fettuccine directly into the skillet with the sauce.
Toss to coat evenly, adding a splash of reserved pasta water if needed for smoothness.

Step 6: Garnish and Serve

Plate the pasta and top with toasted pine nuts, fresh basil leaves, and extra Parmesan cheese.
Serve hot and enjoy the creamy, aromatic perfection.

How to Serve

Serve immediately in warm pasta bowls to keep the sauce velvety.
Garnish with toasted pine nuts, fresh basil, and a drizzle of olive oil for shine.
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Complement with garlic bread, Caesar salad, or roasted vegetables.

Additional Recipe Tips

Use fresh pesto for the best flavor — homemade pesto elevates the dish.
Don’t boil the sauce once you add cheese — it may separate.
If using store-bought pesto, taste for salt before seasoning — some brands are quite salty.
Always toast pine nuts before serving; it enhances their aroma and flavor.
To make it extra creamy, stir in a knob of butter just before serving.

Recipe Variations

Chicken Pesto Alfredo: Add grilled or pan-seared chicken slices for a protein boost.
Shrimp Pesto Alfredo: Toss in sautéed shrimp for a seafood twist.
Vegan Pesto Alfredo: Use coconut milk or cashew cream and vegan pesto.
Spinach Pesto Alfredo: Add a handful of spinach for extra color and nutrients.
Spicy Pesto Alfredo: Add crushed red pepper flakes for a subtle kick.
Nut-Free Version: Substitute pine nuts with toasted sunflower seeds or omit entirely.

Freezing and Storage

To Store:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove with a splash of milk or cream to restore creaminess.
To Freeze:
- Best to freeze the sauce separately (without pasta) for up to 1 month.
- Thaw overnight and reheat before tossing with freshly cooked pasta.
Avoid freezing cooked pasta with sauce, as it may turn grainy when reheated.

Special Equipment Needed

Large pot for boiling pasta
Large skillet or sauté pan
Whisk for sauce
Tongs or pasta fork
Cheese grater
Small pan for toasting pine nuts

Frequently Asked Questions (FAQ)

Q1. Can I use a different type of pasta?
Yes! Linguine, spaghetti, penne, or even gnocchi work wonderfully with this sauce.

Q2. Can I make this dish ahead of time?
You can make the sauce ahead and refrigerate it. Reheat gently and toss with fresh pasta before serving.

Q3. Can I use milk instead of cream?
Yes, but the sauce will be thinner. Mix milk with a bit of cream cheese for extra richness.

Q4. How do I prevent the sauce from separating?
Cook over low heat and add cheese gradually while whisking constantly.

Q5. Is homemade pesto better?
Absolutely! Homemade pesto made with fresh basil, garlic, Parmesan, and olive oil gives a brighter, fresher flavor.

Q6. What if I don’t have pine nuts?
You can substitute with toasted almonds, walnuts, or even cashews.

Conclusion

Pesto Alfredo Fettuccine with Pine Nuts is a delightful blend of creamy indulgence and fresh herbaceous flavor. The Alfredo’s richness is perfectly balanced by the brightness of pesto, while the pine nuts add that irresistible crunch and nuttiness.

It’s a dish that feels elegant but comforting — perfect for both casual dinners and special occasions.
Every bite delivers creamy, nutty, garlicky bliss that truly captures the heart of Italian cuisine.