This is a great recipe, just not "The best." You don't need to have the full 1/2 cup of butter, I used 5 Tablespoons and would have been fine using 4, or 1/4 cup of butter. I also used half and half like the others said, this really helps cut out some calories. Use as much pesto as you want, there really is no definite amount. Like the others have said, I added some garlic and onion to the mix as the butter was melting and threw in some Italian spices as well as ample S&P. As the sauce was thickening I added some corn starch as well to get it to the consistency I wanted. You can really make this sauce your own, but as long as you keep the general formula, you're in for a great dinner, and one that sounds pretty impressive!

Reviewed On: Jun. 9, 2009