Creamy Green Pea Alfredo (Printer View)

Sweet green peas blended into a creamy Alfredo sauce create a vibrant, nutrient-rich pasta dish ready in just 25 minutes.

# Components:

→ 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

# Method:

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 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 butter. Sauté minced garlic for 1 minute until fragrant, avoiding browning.
04 - Add heavy cream and milk to skillet, stirring to combine. Bring to gentle simmer, then stir in Parmesan cheese and black pepper. Cook for 2 to 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. If sauce is too thick, add reserved pasta water gradually to reach desired consistency.
06 - Toss cooked pasta with creamy green pea Alfredo sauce until evenly coated.
07 - Divide pasta among serving bowls. Garnish with extra Parmesan, fresh herbs, and cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • It sneaks vegetables into a creamy indulgence without feeling virtuous or boring.
  • The vibrant green color makes weeknight pasta feel a little more special.
  • You can have it on the table in less time than it takes to decide what to watch.
  • Leftovers reheat beautifully with just a splash of milk to loosen the sauce.
02 -
  • Don't skip reserving pasta water because it contains starch that helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Blend the peas completely smooth or you'll end up with a gritty sauce that feels more baby food than elegant dinner.
  • Add the Parmesan off the heat or over very low heat to prevent it from seizing into clumps.
03 -
  • Blend the peas with a little of the hot pasta water instead of plain water for an even creamier puree that integrates faster.
  • Use a microplane to grate the Parmesan finely so it melts into the sauce without leaving strings.
  • Taste the sauce before adding salt because Parmesan is already salty and it's easy to overdo it.
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