Creamy Green Pea Alfredo Pasta (Printable)

A vibrant twist on classic Alfredo featuring sweet green peas blended into a creamy, nutrient-rich sauce for an elegant weeknight meal.

# What You Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 2 tablespoons unsalted butter
03 - 3 cloves garlic, minced
04 - 1 cup heavy cream
05 - 1 cup grated Parmesan cheese
06 - 1/2 cup whole milk
07 - 1/4 teaspoon freshly ground black pepper
08 - Salt to taste

→ Green Pea Purée

09 - 1 1/2 cups frozen green peas, thawed
10 - 1/4 cup fresh basil leaves, optional
11 - 1 tablespoon lemon juice

→ Garnish

12 - Extra grated Parmesan cheese
13 - Fresh basil or parsley leaves
14 - Cracked black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
02 - In a blender or food processor, combine thawed peas, basil if using, lemon juice, and a pinch of salt. Blend until very smooth, adding a splash of water if needed for a silky texture.
03 - In a large skillet over medium heat, melt the butter. Sauté the garlic for 1 minute until fragrant but not browned.
04 - Add the heavy cream and milk to the skillet, stirring to combine. Bring to a gentle simmer, then stir in the Parmesan cheese and black pepper. Cook for 2 to 3 minutes until the sauce thickens slightly.
05 - Stir in the green pea purée until fully combined and heated through. Adjust salt and pepper to taste. If the sauce seems too thick, add reserved pasta water a little at a time to reach desired consistency.
06 - Toss the cooked pasta with the creamy green pea Alfredo sauce until evenly coated.
07 - Serve immediately, garnished with extra Parmesan, fresh herbs, and cracked black pepper.

# Expert Advice:

01 -
  • The naturally sweet peas balance the rich Alfredo perfectly, so it never feels too heavy
  • It comes together in under 30 minutes but tastes like you spent much longer at the stove
02 -
  • Don't let the garlic brown or it will turn bitter, just cook until you can smell it
  • The pasta water is your secret weapon for adjusting sauce consistency later
03 -
  • Blend the peas while they're still slightly warm for the smoothest texture
  • Room temperature cream incorporates more easily than cold from the fridge
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