Pasta With Alfredo-Pesto Sauce

• 1 cup fresh basil leaf
• 1/3 cup pine nuts or 1/3 cup walnuts
• 2 cloves garlic
• 1/3 cup olive oil
• 1 1/4 cups grated parmesan cheese
• 1 cup whipping cream
• 1 lb capellini or 1 lb spaghettini, cooked until al dente
• minced basil

1. Finely chop basil, pine nuts and garlic in processor.
2. Gradually add olive oil through feed tube and process until smooth; mix in 1/2 cup Parmesan.
3. Transfer to a small jar (can be made up to 4 days ahead - make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air).
4. Bring cream to boil in medium saucepan; whisk in pesto.
5. Season to taste.
6. Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl.
7. Toss to coat evenly and serve sprinkled with some minced basil.
8. Note: If you want this 'saucier' you can add a little milk to wet the pasta.

fresh basil leaf, pine nuts, garlic, olive oil, parmesan cheese, whipping cream, capellini, basil

Taken from www.food.com/recipe/pasta-with-alfredo-pesto-sauce-70186 (may not work)