Alfredo Pesto Pasta

Note: This high-calorie recipe is especially for kids with cystic fibrosis (CF), who may need additional calories to meet their nutritional needs.

Prep time: 30 minutes

What you need:

• 1/4 cup fresh basil leaves
• 1/3 cup walnuts
• 2 cloves garlic
• 3 tablespoons olive oil
• 1/2 cup Parmesan cheese
• 1/2 cup heavy whipping cream
• 8 ounces fettucine, cooked

Utensils: 

• food processor (you'll need help from your adult assistant)
• jar
• saucepan
• stirring spoon
• whisk
• mixing bowl 

What to do: 

1. Finely chop basil, walnuts, and garlic in food processor.
2. Gradually add olive oil while machine is running and process until smooth.
3. Mix in 1/4 cup cheese.
4. Transfer the pesto to a small jar. (Pesto can be prepared 3 days in advance. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
5. Bring cream to slight boil in medium saucepan. Be careful not to burn the cream.
6. Once cream begins to boil, whisk in pesto. Season sauce with remaining ¼ cup Parmesan in large bowl.
7. Toss to coat pasta evenly and serve.

Nutritional analysis (per serving):

• 1048 calories
• 29g protein
• 64g fat
• 414mg sodium

Serves: 2

Serving size: 1-1/2 cup

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Consider adding chicken or shrimp to this dish for added protein.

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