This alfredo recipe is elevated with the addition of Pesto. It was developed by Kathy Casey Food Studios for Seatech Corporation.
Makes 2 1/2 quarts (4 lbs. 6 oz wt.)
3/4 lb. (3 1/2 cups) dry penne pasta (8 cups cooked)
1 Tbsp. fresh garlic minced
2 cups alfredo sauce-purchased
1/4 cup shredded parmesan cheese
1/2 cup basil pesto-purchased
2 cups artichokes quarters, drained, coarsely chopped
1 lb. Ocean Kitchen Cooked Salmon
Bring large pot of water to a full boil. Stir in penne pasta. Cooked until tender.
Drain and rinse with cold water - drain thoroughly.
In a large bowl, combine garlic, alfredo sauce, cheese, pesto and artichokes.
Add the pasta and combine with the sauce. Crumble in the Ocean Kitchen Cooked Salmon. Refrigerate. Heat portion in saute pan and server.
Substitute different pesto variations like sun-dried tomato.
Scatter on diced mozzarella, halved cherry tomatoes and fresh basil leaves for a caprice style dish.
Substitute other pasta such as rigatoni.