Creamy Green Pea Alfredo (Print out)

Vibrant Alfredo with sweet peas blended into creamy sauce. Quick, comforting weeknight dinner ready in just 25 minutes.

# 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

# How to Make It:

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 - In a blender or food processor, combine thawed peas, basil if using, lemon juice, and a pinch of salt. Blend until very smooth, adding a splash of water if needed for a 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.

# Expert Advice:

01 -
  • The peas add natural sweetness that cuts through the rich creaminess in the most unexpected way
  • You get that luxurious Alfredo texture with a hidden serving of vegetables nobody will complain about
  • It comes together in about 25 minutes but looks like something from a fancy Italian restaurant
  • The color alone makes people happy before they even take a single bite
02 -
  • The pea purée must be completely smooth before adding it to the cream sauce or you'll have a chunky texture instead of velvety
  • Don't let your cream sauce come to a rolling boil or it might separate and become grainy
  • That reserved pasta water is your secret weapon for fixing a too thick sauce at the very end
  • The sauce continues thickening off the heat so err on the side of slightly thinner when you're tossing
03 -
  • Use hot cream instead of cold when making your Alfredo base and it will incorporate more smoothly
  • Grate your Parmesan from a wedge instead of using pre-grated cheese for better melting
  • Blend the pea purée while the peas are still slightly warm for the smoothest results
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