Pesto Alfredo Pasta

My favorite pasta sauce combines the best of both worlds, with a touch of freshness.

Ingredients

• 1 teaspoon salt
• Your preferred spices mix OR garlix powder, black pepper, cumin, paprika
• Butter
• Extra Virgin Olive Oil
• Diced oignon
• small cherry tomatoes cut in half
• Galic clove smashed
• Pesto Sauce (market bought, or homemade)
• Alfredo Sauce (market bought, or homemade)
• Grated Gouda cheese (or your favorite cheese)
• Your favorite pasta (technically not pasta, but can use egg wide noodles because they absorb lots of flavor)

Instructions

1. Add olive oil to a pan, add oignon and garlic, and let cook for a couple of minutes
2. Add the diced cherry tomatoes, and cover the pan with a lid. Let cook for 10 minutes on low to medium heat. Stir occasionally to avoid burning/sticking.
3. Smash the tomatoes once cooked, until the result almost resembles a sauce.
4. Add Pesto and Alfredo Sauces, quantities depend on your preferences. I use 2 teaspoons of pesto, and a cup of alfredo.
5. Mix well until coherent and add your grated cheese. Cover with the lid for 2 minutes.
6. Add your final sauce and a teaspoon of butter to your cooked pasta, mix well and enjoy!

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