# What You'll 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 - While pasta cooks, combine thawed peas, basil if using, lemon juice, and a pinch of salt in a blender or food processor. Blend until very smooth, adding a splash of water if needed for 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.
