A vibrant twist on classic Alfredo with sweet green peas blended into creamy sauce. Quick, comforting, and packed with nutrition.
# What You 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
02 - While pasta cooks, combine thawed peas, basil if using, lemon juice, and salt pinch in blender or food processor. Blend until completely smooth, adding water splash as needed for silky consistency.
03 - Melt butter in large skillet over medium heat. Sauté minced garlic for 1 minute until fragrant but not browned.
04 - Add heavy cream and milk to skillet, stirring to combine. Bring to gentle simmer, then stir in grated Parmesan cheese and black pepper. Cook 2 to 3 minutes until sauce thickens slightly.
05 - Fold green pea purée into cream sauce until fully combined and heated through. Adjust salt and pepper to taste. Add reserved pasta water gradually if sauce appears too thick.
06 - Toss cooked pasta with creamy green pea Alfredo sauce until evenly coated.
07 - Plate immediately and garnish with extra Parmesan, fresh herbs, and cracked black pepper.
