Cook pasta on the stove in salted water according to package instructions until al dente. Reserve ¼ cup of pasta water (set aside). Drain water from the pasta and add sun dried tomato oil to keep it from sticking.
While the pasta is boiling, prepare the sauce. Heat butter, shallots, and garlic in a large skillet over medium heat. Let simmer until the shallots are translucent.
Add thyme, oregano, black pepper and crushed red pepper and stir to combine.
Turn the heat down to low. Add half & half and slowly warm up. Add half of the pasta water. Allow the mixture to heat slowly, but don’t allow it to simmer.
Add the pesto. Slowly add the Parmesan in small increments, until completely melted together.
Add fettuccine and mix until combined. Toss chopped tomatoes and lemon juice in with the pasta. Serve immediately.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**