Pin it The first time I made this green pea Alfredo, my roommate walked in and asked why I was making Grinch pasta. The bright green sauce looked so unexpected against the twirling fettuccine, but one taste convinced her completely. Now it's become our go-to when we want something that feels indulgent but still has some vegetables involved. The sweetness of the peas cuts through the rich cream in ways I never expected.
Last spring, I made this for a dinner party during peak pea season, and my friend Sarah literally licked her plate. She's not usually one for creamy pasta sauces, but something about the fresh brightness won her over completely. Now whenever she comes over, she gives me that look that means only one thing.
Ingredients
- 12 oz fettuccine or linguine: Long noodles catch the sauce beautifully, though I've used penne in a pinch and it still works
- 2 tbsp unsalted butter: Creates the foundation for your sauce base
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, don't skimp
- 1 cup heavy cream: The backbone of that luxurious Alfredo texture we all crave
- 1 cup grated Parmesan cheese: Freshly grated melts better and tastes infinitely better than the pre-shredded stuff
- 1/2 cup whole milk: Lightens the sauce just enough so it's not overwhelmingly rich
- 1/4 tsp freshly ground black pepper: Adds a subtle warmth that balances the cream
- Salt, to taste: Essential for bringing all the flavors together
- 1 1/2 cups frozen green peas, thawed: Frozen peas are actually sweeter and more consistent than fresh
- 1/4 cup fresh basil leaves: Optional but adds such a lovely herbal note that complements the peas
- 1 tbsp lemon juice: The secret ingredient that makes everything taste brighter
- Extra grated Parmesan: For serving because you can never have too much
- Fresh basil or parsley leaves: Makes it look like you put way more effort into this than you actually did
- Cracked black pepper: Freshly cracked gives you those beautiful flecks on top
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook pasta until al dente, saving that precious 1/2 cup pasta water before draining
- Whip up the pea purée:
- Blend those thawed peas with basil, lemon juice and a pinch of salt until completely silky smooth, adding a splash of water if it's being stubborn
- Build your sauce base:
- Melt butter in a large skillet over medium heat and sauté garlic for just one minute until fragrant
- Create the creamy magic:
- Pour in the cream and milk, bring to a gentle simmer, then stir in Parmesan and pepper for 2-3 minutes until it starts coating your spoon
- Bring it all together:
- Stir in that gorgeous green pea purée until fully combined, adjusting salt and pepper and adding pasta water if it needs loosening
- Coat the pasta:
- Toss your cooked noodles in the sauce until every strand is dressed in that creamy green goodness
- Finish with flair:
- Serve immediately with extra Parmesan, fresh herbs and cracked pepper while it's still impossibly creamy
Pin it My mom makes this every Easter now, and it's become this strange little tradition that nobody saw coming. Something about the bright green sauce feels celebrational without being pretentious.
Making It Your Own
I've discovered that adding sautéed mushrooms turns this into something completely different, in the best way possible. They add an earthiness that grounds the sweet peas and makes the dish feel more substantial.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the cream beautifully while echoing the herbal notes from the basil. If you're not drinking, sparkling water with lemon provides the same bright contrast against the rich sauce.
Make Ahead Wisdom
The pea purée can be made a day ahead and stored in the fridge, which makes weeknight cooking feel effortless. Just bring it to room temperature before stirring into your sauce.
- If the sauce breaks while reheating, whisk in a tiny splash of cold milk
- Extra pasta water is your friend for revitalizing leftovers the next day
- The sauce actually tastes better after the flavors meld overnight
Pin it There's something so satisfying about turning simple ingredients into something that looks this stunning and tastes even better.
Recipe Questions & Answers
- → Can I make this ahead of time?
This dish is best enjoyed fresh, but you can prepare components ahead. Cook pasta separately and store the sauce in an airtight container for up to 2 days. Reheat gently on the stovetop, adding pasta water or cream to restore the sauce's silky consistency before tossing with warm pasta.
- → What's the best way to get a smooth pea purée?
Use a food processor or high-speed blender for the smoothest texture. If the purée seems thick, add water one tablespoon at a time until you achieve a silky consistency. Strain through a fine-mesh sieve if you prefer an ultra-smooth sauce without any pea texture.
- → How do I prevent the sauce from breaking or becoming too thick?
Maintain a gentle simmer throughout cooking and avoid high heat, which can cause dairy to break. Reserve pasta water as a reliable way to adjust consistency—add it gradually while stirring. If the sauce thickens too much, whisk in reserved pasta water or a splash of cream until you reach your desired consistency.
- → What vegetables can I add to boost nutrition?
Sautéed mushrooms, spinach, broccoli, or cherry tomatoes work beautifully with this sauce. Add delicate greens like spinach directly to the warm sauce just before serving, or pre-cook heartier vegetables in the skillet before making the Alfredo base.
- → Is there a dairy-free version?
Yes! Substitute butter with plant-based alternatives, use unsweetened non-dairy cream (cashew cream works exceptionally well), and swap Parmesan for nutritional yeast or vegan cheese. The cooking method remains the same, and the result is equally creamy and satisfying.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the bright pea and basil flavors beautifully. Alternatively, serve with sparkling water with fresh lemon for a lighter pairing that won't overpower the delicate, creamy sauce.