Save to Pinterest The first time I made this, my daughter took one look at the bright green sauce and raised an eyebrow. But one bite later, she was scraping the bowl clean and asking when we could have it again. Now it's become our go-to when we want something comforting but still full of fresh, vibrant flavor.
I first made this on a rainy Tuesday when I needed something bright and cheerful to lift our spirits. The way the sauce turns this shocking, beautiful green as it blends is pure kitchen magic, and the smell of garlic and butter wafting through the house made everyone gravitate toward the kitchen.
Ingredients
- 12 oz fettuccine or linguine: Long, flat noodles hold onto this silky sauce beautifully
- 2 tbsp unsalted butter: Creates that rich foundation every Alfredo needs
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, don't substitute powder
- 1 cup heavy cream: The backbone of the sauce, giving it that luxurious body
- 1 cup grated Parmesan cheese: Use freshly grated for the smoothest melt and best flavor
- 1/2 cup whole milk: Lightens the cream just enough so it's not overwhelming
- 1/4 tsp freshly ground black pepper: Adds a gentle warmth that cuts through the richness
- Salt, to taste: Taste as you go, since Parmesan already brings saltiness
- 1 1/2 cups frozen green peas, thawed: Frozen peas work perfectly here and are always pantry ready
- 1/4 cup fresh basil leaves: Optional, but adds a lovely aromatic brightness
- 1 tbsp lemon juice: A squeeze of acid wakes up all the flavors and keeps the peas vibrant
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil, then cook pasta until al dente. Before draining, scoop out that precious 1/2 cup of pasta water and set it aside.
- Whip up the pea purée while pasta cooks:
- Toss thawed peas, basil, lemon juice, and a pinch of salt into your blender. Blitz until completely smooth, adding just a splash of water if needed to get it silky.
- Build that creamy base:
- Melt butter in a large skillet over medium heat, sautéing garlic for just one minute until fragrant. Pour in cream and milk, bring to a gentle simmer, then stir in Parmesan and pepper.
- Bring it all together:
- Stir in the vibrant pea purée until fully incorporated, then add pasta and toss until every strand is coated. Use that reserved pasta water to loosen the sauce if needed.
Save to Pinterest This recipe has saved so many weeknight dinners when we wanted something special but had zero energy to be fancy in the kitchen. There's something almost magical about transforming a handful of frozen peas into something so elegant.
Making It Your Own
Sometimes I'll add sautéed mushrooms or baby spinach to the sauce for extra depth. The recipe welcomes variation beautifully, though I always keep the pea purée base the same.
The Perfect Pasta Match
While fettuccine is classic, I've found that penne or even rigatoni work surprisingly well, their nooks and crannies holding pockets of the green sauce. The sauce clings to shapes just as eagerly as it does long strands.
Serving Suggestions
A crisp white wine cuts through the creaminess, and a simple green salad with a tangy vinaigrette balances the richness perfectly. I love serving it with crusty bread to soak up every last drop.
- Grate extra Parmesan at the table for the cheese lovers
- A final crack of fresh pepper adds a nice bite
- Leftovers reheat beautifully with a splash of cream
Save to Pinterest Enjoy every bright, creamy bite of this unexpected favorite.
Recipe Questions
- → Can I make this ahead of time?
Cook the pasta and prepare the sauce separately, then store in airtight containers for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or pasta water to restore creaminess before tossing together.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low when combining cream and cheese. Stir constantly and avoid boiling vigorously. If the sauce separates, remove from heat and whisk in a tablespoon of cold milk or pasta water to emulsify.
- → What pasta shapes work best?
Fettuccine and linguine are ideal for clinging to the creamy sauce. Penne, spaghetti, and tagliatelle also work wonderfully. Choose your favorite pasta or use gluten-free varieties to suit dietary needs.
- → Can I add proteins to this dish?
Absolutely. Sautéed chicken, shrimp, or pancetta complement the creamy pea sauce beautifully. Add cooked protein to the sauce just before tossing with pasta to keep everything warm and evenly coated.
- → How can I make this vegan?
Replace butter with plant-based butter, use unsweetened non-dairy cream or cashew cream, and substitute nutritional yeast or vegan Parmesan for cheese. The green pea purée remains the same, creating a naturally rich and satisfying sauce.
- → What wine pairs well with this dish?
Crisp Sauvignon Blanc, Pinot Grigio, or sparkling prosecco complement the creamy sauce and bright pea flavor. For non-alcoholic options, sparkling water with fresh lemon works beautifully.