I had some leftover store-bought pesto and needed something to do with it so I found this recipe. I did however make a few changes based on what I had: used tomato-basil fettuccine for the pasta, 1 can diced tomatoes for fresh, omitted the onion (picky eaters), used 16 oz fresh mushrooms (didn't count), only 3/4 cup of pesto, 6 T of butter instead of 1/2 cup, used bottled minced garlic for the sliced, added 1 tsp. onion powder and used 1/2 tsp. garlic salt for the salt. I also changed up the cooking instructions a bit: sauted the mushrooms in place of the onion the added the flour and cooked for 1 minute before adding the milk and stirring until smooth. I then followed the directions as listed. It turned out wonderful. The flavored pasta I used especially added to the dish, but regular linguine would probably be fine. Thanks for posting this recipe I enjoyed making it for my family!
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