Fettuccine Pesto Alfredo

Directions

1. Cook the meatballs according to package instructions and reserve

2. Bring the heavy cream to a simmer in a saucepan and reduce by half

3. While cream is reducing, make the pesto by combining the basil, pine nuts, garlic, and 1 cup of the parmesan cheese in the bowl of a food processor fitted with the S-blade

4. Pulse together until roughly chopped, then with the food processor on low, drizzle in the extra virgin olive oil until a slightly loose sauce is formed

5. Transfer the pesto to a bowl and reserve

6. Cook the fettuccini according to package instructions and drain, immediately returning the pasta to the cooking pot

7. Whisk the remaining cheese into the heavy cream

8. Add the meatballs and cream to the pasta pot, stirring to cover

9. Add the desired amount of pesto to the pot and stir to combine completely

10. Serve immediately