Creamy Green Pea Alfredo

The first time I made this vibrant green pasta, my kitchen smelled like spring itself. The bright emerald hue made me pause mid-stir and actually smile at my stove. It was a Tuesday night, grey and rainy outside, but this bowl of green pea Alfredo felt like a little celebration on a plate. My partner came home, took one look at the pasta, and asked if I'd been experimenting with food coloring again. That first bite changed everything we thought comfort food could be.

Last month, my skeptical brother-in-law stayed for dinner and practically inhaled his serving. He kept saying he didn't like peas, but then asked for seconds and wanted to know the secret ingredient. The best part was watching his face when I told him the bright green color was entirely from the peas themselves. Now he texts me every time he makes it, usually with a photo of his own emerald creation.

Ingredients

• 12 oz fettuccine or linguine: Long noodles catch the sauce beautifully and feel elegant enough for company
• 2 tbsp unsalted butter: Start with cold butter so you can control how quickly it melts with the garlic
• 3 cloves garlic, minced: Fresh garlic matters here since the sauce is so simple and pure
• 1 cup heavy cream: Room temperature cream incorporates more smoothly into the sauce
• 1 cup grated Parmesan cheese: Buy a wedge and grate it yourself for the best melting behavior
• 1/2 cup whole milk: This lightens the cream just enough without sacrificing richness
• 1/4 tsp freshly ground black pepper: White pepper works too if you want to avoid black specks in the green sauce
• Salt, to taste: Remember the Parmesan and pasta water both add saltiness
• 1 1/2 cups frozen green peas, thawed: Frozen peas are actually sweeter and more consistent than fresh
• 1/4 cup fresh basil leaves: Don't skip this basil it makes the pea flavor sing
• 1 tbsp lemon juice: Fresh lemon brightens the peas and cuts through all that cream
• Extra grated Parmesan for garnish: A little shower on top makes it look restaurant worthy
• Fresh basil or parsley leaves: Torn by hand rather than chopped looks more rustic and inviting
• Cracked black pepper: Finish with a generous grind it looks stunning against the green

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil and cook the pasta until al dente. That splash of pasta water you'll reserve later is liquid gold for adjusting sauce consistency.

Whip up the pea purée while the pasta cooks:

Blend those thawed peas with basil, lemon juice, and a pinch of salt until completely smooth. The silkier your purée now, the more velvety your finished sauce will be.

Build your creamy base:

Melt butter in a large skillet and let the garlic sizzle for just one minute until fragrant. You want it soft and aromatic, not browned or bitter.

Create the Alfredo foundation:

Pour in the cream and milk, bring everything to a gentle simmer, then stir in the Parmesan until melted. Let it bubble for 2 to 3 minutes until it starts coating the back of your spoon.

Merge the two worlds:

Fold in that vibrant pea purée and let the sauce heat through. If it feels too thick, that reserved pasta water will bring it back to perfect silky consistency.

Bring it all together:

Toss your cooked pasta directly into the skillet and turn everything until each strand is thoroughly coated in that gorgeous green sauce.

Finish with flair:

Plate it up immediately while the sauce is still glossy and clinging to every noodle. A generous shower of Parmesan, fresh herbs, and cracked pepper makes it irresistible.

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This recipe has become my go-to when friends need a little pick-me-up. Something about that bright green color feels like medicine for the soul. My neighbor comes over now whenever she sees me buying peas, knowing exactly what's on the menu and bringing her own appetite.

Making It Your Own

I've discovered that sautéed mushrooms folded in at the end add an earthy depth that plays beautifully with the sweet peas. Sometimes I'll add a handful of baby spinach to the blender with the peas for an even deeper green. Fresh mint instead of basil transforms it into something entirely different and surprisingly sophisticated.

Pairing Suggestions

A crisp Sauvignon Blanc cuts through the richness and complements the fresh basil notes perfectly. For something non-alcoholic, sparkling water with plenty of lemon feels refreshing alongside the creamy pasta. A simple arugula salad with lemon vinaigrette on the side balances the meal without competing with the main event.

Storage and Reheating

The sauce keeps beautifully in the refrigerator for up to three days, though it will thicken considerably as it sits. When reheating, add a splash of milk or cream and gently warm over low heat, stirring constantly to prevent separation. The pasta is best enjoyed fresh but leftovers still make a satisfying next-day lunch.

• Never reheat this sauce over high heat or you'll risk the cream separating
• If you're planning leftovers, slightly undercook the pasta since it will continue absorbing sauce
• The pea purée can be made a day ahead and stored separately for faster weeknight assembly

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There's something joyful about eating bright green comfort food that just makes everything feel a little lighter. Hope this recipe brings as many smiles to your table as it has to mine.

Questions & Answers

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Blanch them in boiling water for 2-3 minutes until tender, then cool and blend as directed. Frozen peas are convenient and equally delicious since they're picked at peak ripeness.

→ How do I prevent the sauce from breaking?

Keep the heat at medium or medium-low throughout cooking. Avoid boiling the cream vigorously. If the sauce separates, remove from heat and whisk in a splash of reserved pasta water or milk to bring it back together.

→ What pasta shapes work best with this sauce?

Fettuccine and linguine are ideal as their flat surfaces catch the creamy sauce beautifully. Penne and spaghetti also work well. Choose whatever pasta you prefer or have on hand.

→ Can I make this dairy-free?

Absolutely. Substitute plant-based butter, unsweetened oat or cashew cream, unsweetened non-dairy milk, and vegan Parmesan. The sauce will be slightly lighter but still delicious and creamy.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or pasta water to restore the sauce's creamy consistency.

→ What vegetables can I add to this dish?

Sautéed mushrooms, spinach, cherry tomatoes, or roasted broccoli complement the sauce wonderfully. Add them before tossing with the pasta, or use as a bed underneath for extra nutrition and color.