Creamy Green Pea Alfredo (Print Version)

A vibrant twist on classic Alfredo featuring sweet green peas blended into a silky, Parmesan-infused cream sauce for quick weeknight comfort.

# 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 fresh lemon juice

→ Garnish

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

# How-To Steps:

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 very smooth, adding water as needed for silky texture.
03 - In a large skillet over medium heat, melt butter. Sauté garlic for 1 minute until fragrant, avoiding browning.
04 - Add heavy cream and milk to the skillet, stirring to combine. Bring to gentle simmer, then stir in Parmesan cheese and black pepper. Cook for 2-3 minutes until sauce thickens slightly.
05 - Stir green pea purée into 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 - Transfer to serving dishes immediately. Garnish with extra Parmesan, fresh herbs, and cracked black pepper.

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy while sneaking in actual vegetables your body recognizes.
  • The whole thing comes together in 25 minutes, which means a proper dinner on nights when you thought you'd be ordering takeout.
  • That pale green color is so pretty it feels restaurant-worthy, but it's honestly just peas doing their thing.
02 -
  • If your sauce breaks or becomes grainy, don't panic; add a splash of milk off heat and whisk gently until it comes back together, which saved me from throwing away a batch once.
  • The pea purée needs to be completely smooth or you'll taste unblended pea bits, which sounds minor but changes everything about the texture.
  • Parmesan cheese added to boiling liquid can seize up and clump if you're not gentle and patient; low heat and constant stirring is the only way through.
03 -
  • Reserve your pasta water in a measuring cup so you can see how much you're adding back; it's easier than pouring directly from the pot and accidentally using too much.
  • If you have a microplane grater, use it to grate your Parmesan fresh right into the pan, which prevents you from buying pre-grated and solving a problem before it starts.
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