Imagine knowing exactly what you want for lunch and going into the kitchen all ready to make it. You get the water boiling, find the saucepan, and then, no peanut butter. I really wanted to make the spicy peanut noodles I had made earlier this week, but without peanut butter it was kind of a no-go.
I was pretty devastated to say the least. I had mentally prepared myself to enjoy the sweet, spicy velvety goodness of those rice noodles. Nevertheless, I was able to improvise and make something equally as good.
Now, there’s a reason this blog is college edition, and here’s the reason why: like most college students, I’m totally poor (woah! Mind blown! I bet you didn’t see that one coming). Thus, I’ve mastered the art of buying things on the cheap and doctoring them to make them taste better.
In my pantry I found a jar of plain old alfredo sauce. To be honest, jarred alfredo sauce is pretty gross, bland, and mostly just too thick and salty. Not a big fan. But, I bought it because I knew I could add things to it to make it better. Which I totally did. Boom.
PESTO ALFREDO SAUCE
1 c. of alfredo sauce
1 tbs. basil pesto
1 tbs. tomato pesto
1 tbs. lemon juice
2 tbs. black pepper (or less if you prefer less)
1½ tsp. garlic
Boil the pasta as the box directs you to. Then, in a saucepan, add all of the other ingredients and mix together over low heat. Mix with cooked pasta and enjoy! And, if you want to go ahead and doctor the whole jar, but don’t want to use all of it, just go ahead and put the extra sauce back into the jar and enjoy it at a later time.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.