Creamy Green Pea Alfredo (Printable)

Vibrant twist on classic Alfredo with sweet green peas blended into creamy sauce. Quick, comforting, and perfect for weeknight dinners.

# Components:

→ 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 pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain 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 completely smooth, adding a splash of water if needed for silky texture.
03 - In a large skillet over medium heat, melt butter. Sauté minced garlic for 1 minute until fragrant but not browned.
04 - Add heavy cream and milk to the skillet, stirring to combine. Bring to a gentle simmer, then stir in Parmesan cheese and black pepper. Cook 2-3 minutes until sauce thickens slightly.
05 - Stir green pea purée into the sauce until fully combined and heated through. Adjust salt and pepper to taste. Add reserved pasta water gradually if sauce is too thick.
06 - Toss cooked pasta with 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 pea puree adds natural sweetness and a gorgeous green hue that makes plain Alfredo feel boring.
  • It comes together in under half an hour, which means you can have a restaurant-quality dinner on a busy Tuesday.
  • Leftovers reheat beautifully with a splash of milk, so you can enjoy it again the next day.
  • Kids and adults alike are drawn to the creamy texture and subtle flavor that never feels heavy.
02 -
  • Reserve pasta water before draining because once it's gone, there's no getting it back, and it's the best way to adjust sauce consistency.
  • Blend the pea puree until completely smooth or you'll end up with chunky bits that don't melt into the sauce.
  • Don't let the garlic brown or it will turn bitter and ruin the delicate flavor of the dish.
  • Use freshly grated Parmesan instead of pre-shredded because the anti-caking agents prevent it from melting smoothly.
03 -
  • Taste the sauce before adding salt because Parmesan is already salty and you can always add more later.
  • Use frozen peas instead of fresh because they're sweeter, more tender, and blend into a smoother puree.
  • Don't overcook the pasta because it will continue to soften slightly when tossed with the hot sauce.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water and it will emulsify back together.
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