Pin it There's something magical about dumping a bag of frozen peas into a dish and watching it transform into something elegant. This green pea Alfredo happened on a Tuesday when I needed dinner fast but still wanted something that felt special. The way the bright green sauce looks against white pasta makes the whole table stop and look twice. Plus, those little pops of sweet pea flavor hidden in creamy richness make every bite interesting.
My teenage daughter's friend came over for dinner the first time I made this and I was nervous because teenagers can be so picky about green things in their pasta. She watched me pour in the pea purée with total suspicion but then went back for thirds and asked for the recipe. That's when I knew this wasn't just a random experiment anymore.
Ingredients
- 12 oz fettuccine or linguine: Long noodles catch the sauce beautifully and twirl perfectly on your fork
- 2 tbsp unsalted butter: The foundation that builds all that rich flavor
- 3 cloves garlic: Freshly minced releases way more aroma than pre-minced stuff
- 1 cup heavy cream: This is what makes it feel luxurious and restaurant-quality
- 1 cup grated Parmesan cheese: Buy a wedge and grate it yourself for the best melting
- 1/2 cup whole milk: Lightens things up just enough so it's not overwhelmingly heavy
- 1/4 tsp freshly ground black pepper: Freshly cracked makes a huge difference here
- Salt: Taste as you go since both the cheese and pasta water add saltiness
- 1 1/2 cups frozen green peas: Thawed first so they blend into a smooth purée
- 1/4 cup fresh basil leaves: Optional but adds a fresh herbal brightness
- 1 tbsp lemon juice: Cuts through the richness and wakes everything up
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it's just tender with a tiny bite in the center. Before draining, scoop out half a cup of that starchy pasta water. That liquid gold saves so many sauces from being too thick.
- Make the green magic:
- While the pasta bubbles away, toss those thawed peas into your blender with the basil, lemon juice, and a pinch of salt. Blitz it until it's completely smooth and silky. If it seems stuck, add just a splash of water to get things moving.
- Build the base:
- In a large skillet, melt that butter over medium heat and toss in the minced garlic. Let it sizzle for just one minute until your kitchen smells amazing. You want it fragrant and golden, not brown and bitter.
- Create the creaminess:
- Pour in the heavy cream and whole milk, stirring everything together. Let it come to a gentle bubble, then stir in the Parmesan and pepper. Let it cook for a few minutes until it starts coating the back of your spoon.
- Bring it all together:
- Pour in that vibrant green pea purée and stir until the sauce turns the prettiest light green color. Give it a taste and adjust your seasonings. If it's feeling too thick, that reserved pasta water will bring it back to life.
- The final toss:
- Add your cooked pasta right into the skillet and toss until every strand is coated in that creamy green sauce. Serve it up while it's hot and steaming, with extra Parmesan and fresh herbs scattered on top.
Pin it Last spring my neighbor brought over a bag of fresh peas from her garden and I realized how much sweeter and more delicate they taste than the frozen kind. But honestly, for a weeknight Alfredo, the frozen ones work beautifully and nobody can tell the difference once everything's blended together. This recipe has become my go-to when I want comfort food that still feels like I'm taking care of myself.
Making It Your Own
Sometimes I'll throw in a handful of baby spinach with the peas when blending for an even bigger nutrient boost. The spinach barely affects the taste but makes the green even more vibrant. My kids still haven't figured out they're eating extra vegetables.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. On nights when we skip wine, sparkling water with plenty of lemon works just as well to refresh your palate between bites.
Storage and Reheating
This keeps well for a couple of days in the fridge, though the sauce will thicken up considerably. I always add a splash of milk when reheating and gently warm it over low heat.
- Never reheat this on high or the cream might separate and get grainy
- The pasta will continue absorbing liquid so don't be afraid to add more milk than you think you need
- A fresh grating of Parmesan on top helps revive the flavors after refrigeration
Pin it That first bite of bright green pasta against white porcelain still makes me smile every time. It's proof that comfort food can be beautiful without being complicated.
Recipe Q&A
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Use the same amount and blanch them for 2-3 minutes before blending to ensure tenderness and smooth purée consistency.
- → How do I get a silky smooth pea purée?
Blend the thawed peas thoroughly with lemon juice and a splash of water. If needed, strain the purée through a fine-mesh sieve for an even smoother texture.
- → What pasta shapes work best with this sauce?
Fettuccine and linguine are ideal for clinging to the creamy sauce, but penne, spaghetti, and gluten-free alternatives also work well. Choose based on your preference.
- → Can I make this dairy-free?
Absolutely. Substitute butter with plant-based butter, heavy cream with unsweetened oat or cashew cream, and use vegan Parmesan. The flavor and texture remain delicious.
- → What should I do if the sauce is too thick?
Add the reserved pasta water gradually while stirring until you reach the desired consistency. This also helps the sauce coat the pasta evenly.
- → Can I add other vegetables to this dish?
Yes, sautéed mushrooms, spinach, cherry tomatoes, or roasted broccoli complement the sauce beautifully. Add them to the skillet before tossing with pasta.