Fettuccine with Pesto Cream Sauce

• 12 ounces, weight Dried Fettuccine
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1/2 whole Onion, Diced
• 1/2 whole Red Bell Pepper, Seeded, Diced
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Crack Black Pepper
• 2 cloves Garlic, Minced
• 1 Tablespoon All-purpose Flour
• 1 cup Half-and-half
• 1 cup Whole Milk
• 13 cups Basil Pesto (jarred Or Homemade)
• 1/4 cups Parmesan Cheese, Grated
• 1/4 cups Fresh Parsley, Chopped

1. In a large pot of boiling water, boil pasta per package directions.
2. Drain.
3. While pasta is boiling, prepare the sauce.
4. In a large skillet heat the butter and olive oil over medium high heat.
5. Add the onions and red peppers and season with salt, pepper and crushed red pepper flakes.
6. Saute until onions are translucent, 6-7 minutes.
7. Add the garlic and saute for another minute or two.
8. Sprinkle the flour over all and cook for 2 minutes, stirring to prevent flour from burning.
9. Add the half-and-half and whole milk, bring to a boil, reduce heat, and simmer until thickened, 3-4 minutes.
10. Remove skillet from heat and stir in the pesto, Parmesan cheese and parsley.
11. Check to see if additional seasoning with salt and pepper is needed.
12. Place pasta on a plate and spoon cream sauce over all.
13. Garnish with parsley and more Parmesan cheese.

fettuccine, butter, olive oil, onion, red bell pepper, red pepper, kosher salt, freshly crack black pepper, garlic, allpurpose, milk, basil, parmesan cheese, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/fettuccine-with-pesto-cream-sauce/ (may not work)