| Pesto | Alfredo |
| 1 C. fresh basil | 2 Tb. cream cheese |
| 2 Tb. pine nuts | 1/2 C. half and half |
| 1 large garlic clove | garlic powder |
| 1/4 C. olive oil | pepper |
| 1/4 C. Parmesan cheese | 1 Tb. corn starch dissolved in water |
| lemon juice | blended shredded cheese |
Begin by making Alfredo sauce. Melt cream cheese in sauce pan with half and half. Season and stir with whisk until smooth. Add corn starch as it gets warm, to help it thicken. If sauce is too thin add shredded cheese. In a blender make your pesto. Blend basil, garlic, and olive oil until a very smooth paste. Season with lemon juice. Add cheese and pine nuts; pulse until blended but still chunky. Serve your pasta two ways with complementary sauces or add pesto to the alfredo and make a green cheese sauce that tastes awesome on chicken.
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