This pasta is my combination of a great Fettuccini Alfredo sauce with a little pesto mixed in to create the perfect pasta dish. I love to serve this for dinner, and it got rave reviews when I served it at the last sheva brachos I made. 

Ingredients

Pesto

1 cup fresh basil

½ cup pine nuts

¼ cup grated Parmesan cheese

2 Tbsp extra virgin olive oil

Pasta

1 lb. fettuccini, cooked

4 pieces tilapia

1 tsp butter

1 cup corn niblets

½ red onion, diced

1 tsp curry powder

1 tsp fresh minced garlic

¾ cup heavy cream

½ cup grated Parmesan cheese

Kosher salt and black pepper to taste

Directions

In a food processor, blend all the pesto ingredients and set aside.

In a large skillet or in your pasta pot, melt the butter over a medium-high flame. When the butter is fully melted and add the pieces of tilapia. Let the tilapia cook for about 2- minutes on each side. With the end of your wooden spoon start breaking up your cooking tilapia into little bite size pieces. Add the corn to the tilapia and toss. Sauté the corn for about 2 minutes and then add the red onions. Toss well and sauté for another 2 to 3 minutes; then add the curry and garlic, mix well. Pour the heavy cream into the hot pan, lower flame, mix well, and let the cream come to a low simmer.  

When the cream starts to simmer,(about 4-5 minutes) add the Parmesan cheese and mix well. Let the sauce simmer for another minute or so and then add the pasta. Toss everything together, let the pasta cook for 2 to 3 minutes in the sauce, add then remove. Plate the pasta and add a dollop of pesto as garnish. Serve hot.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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