Yield: 4 - 6 servings

Pesto Alfredo Fettuccine with Olives

Pesto Alfredo Fettuccine with Olives

Ingredients

  • 8 - 12 oz. uncooked fettuccine noodles (I use Barilla), less for extra-saucy
  • 1/4 cup basil pesto
  • 1 (15 oz.) jar Bertolli Garlic Alfredo Sauce
  • 1/4 tsp. garlic salt
  • 1/4 cup grated parmesan cheese, or to taste
  • rest of black olives sliced in half lengthwise (approx. 1 cup)
  • (tall can of olives used was 6 oz./dry weight)

Instructions

  • Bring small stock pot of water to a boil, add a small palm of salt, (about 1/2 Tbl.).
  • Add models and cook until done, according to package directions. Drain well in colander.
  • Dump noodles back into pot.
  • Add rest of ingredients and fold well to mix.
  • Serve hot with extra parmesan cheese of desired.