Pin it The first time I made this vibrant green sauce, my roommate walked into the kitchen and immediately asked if I was serving pesto pasta. When I told her it was actually a creamy Alfredo with blended peas, she looked at me like I had just confessed to cooking with magic. That dinner became our go-to comfort food during exam season, something about the bright color making late nights feel a little less heavy.
I once doubled this recipe for a dinner party and accidentally used up all my Parmesan in the sauce, leaving nothing for garnish. My guests never noticed because the sauce itself was so flavorful and the extra herbs on top looked beautiful anyway. Sometimes the mistakes teach you that less is truly more.
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Ingredients
- 12 oz fettuccine or linguine: Long pasta noodles catch the silky sauce beautifully and feel like a restaurant quality meal
- 2 tbsp unsalted butter: Forms the foundation of your sauce base and adds richness without overpowering the delicate pea flavor
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, do not be tempted to use jarred minced garlic
- 1 cup heavy cream: Creates that luxurious Alfredo texture we all crave
- 1 cup grated Parmesan cheese: Use freshly grated for the best melt and flavor, pre-grated cheese often has anti-caking agents that prevent smooth melting
- 1/2 cup whole milk: Lightens the sauce just enough so it is not too heavy
- 1/4 tsp freshly ground black pepper: Freshly cracked pepper has a complexity that pre-ground lacks
- Salt, to taste: Taste as you go, the Parmesan already adds saltiness so be careful not to overdo it
- 1 1/2 cups frozen green peas, thawed: Frozen peas work perfectly here and are often sweeter than fresh, just thaw them completely before blending
- 1/4 cup fresh basil leaves, optional: Adds an herbaceous note that complements the peas beautifully
- 1 tbsp lemon juice: Brightens the entire dish and cuts through the cream
- Extra garnishes: More Parmesan, fresh herbs, and cracked pepper make this feel like something from an Italian restaurant
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Instructions
- Cook the pasta to perfection:
- Bring a large pot of generously salted water to a rolling boil, add your pasta, and cook until it still has a slight bite to it. Remember to reserve that precious half cup of pasta water before draining, it is liquid gold for adjusting your sauce later.
- Whip up the vibrant pea purée:
- toss your thawed peas, basil if you are using it, lemon juice, and a pinch of salt into your blender. Let it run until it is completely smooth and silky, adding just a splash of water if it needs help coming together.
- Build your creamy base:
- Melt butter in a large skillet over medium heat and let your garlic sizzle for just one minute until it becomes fragrant. Pour in the cream and milk, let them gently bubble together, then stir in the Parmesan and pepper until everything melts into a velvety sauce.
- Combine and coat:
- Stir that beautiful green pea purée into your cream sauce until it transforms into the most gorgeous light green Alfredo you have ever seen. If it seems too thick, that pasta water you wisely saved will thin it out perfectly. Toss in your cooked pasta and let it get completely coated in all that creamy goodness.
- Serve with style:
- Plate it up while it is hot and fragrant, then add those finishing touches of extra Parmesan, fresh herbs, and cracked black pepper.
Pin it This pasta became my daughter's favorite after she declared she was tired of regular white pasta and wanted something fun. Now she requests it for her birthday dinner every year and always asks why the sauce is so green, like she forgets the secret ingredient each time.
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Making It Ahead
The pea purée can be made up to two days in advance and stored in an airtight container in the refrigerator. When you are ready to make dinner, just let it come to room temperature while you cook the pasta and the sauce will come together seamlessly.
Perfecting the Texture
If your sauce breaks or looks grainy, do not panic. Simply remove it from the heat and whisk vigorously, or blend it with an immersion blender until smooth again. The starch from the pasta water also helps emulsify everything back together.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness of the cream sauce. Crusty garlic bread is practically mandatory for soaking up every last drop of that gorgeous green Alfredo that always seems to coat the bottom of the bowl.
- Grilled chicken or shrimp on top makes this a complete protein-packed meal
- A glass of chilled white wine brings out the sweet notes in the peas
- Extra lemon wedges on the table let everyone adjust the brightness to their taste
Pin it This green pea Alfredo has become my secret weapon for converting vegetable skeptics. There is something so satisfying about watching someone take that first hesitant bite and immediately reach for seconds.
Common Questions
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Use about 1.5 cups and blanch them in boiling water for 2-3 minutes before blending. This ensures a tender purée with optimal color and flavor.
- → How do I prevent the sauce from breaking?
Keep heat at medium or below and stir constantly. Add cream and milk slowly, and ensure ingredients are well combined before adding the pea purée. If separation occurs, whisk in reserved pasta water gradually to restore smoothness.
- → What pasta shapes work best?
Ribbon pastas like fettuccine and linguine are ideal for coating with creamy sauce. Penne, rigatoni, or spaghetti also work well. Choose shapes with texture to hold the sauce better.
- → Can I make this vegan?
Absolutely. Substitute unsalted butter with plant-based butter, heavy cream with unsweetened non-dairy cream, and Parmesan with vegan Parmesan alternative. The pea purée is naturally vegan.
- → How thick should the pea purée be?
Blend until completely smooth with a silky consistency. Add water splashes as needed during blending to achieve the right texture. The purée should be similar to a thick cream.
- → What can I add for extra vegetables?
Sautéed mushrooms, fresh spinach, or roasted cherry tomatoes pair wonderfully. Add them to the sauce just before tossing with pasta for easy customization without affecting timing.
