Save My neighbor peeked over the fence one evening and asked what smelled so good. I was stirring a pot of pasta, testing a wild idea: what if Alfredo could be green and still taste indulgent? The peas were blending in the food processor, turning into this bright, creamy swirl that looked almost too pretty to eat. When I tossed it with the fettuccine, the sauce clung to every strand, and I knew I'd stumbled onto something special. That neighbor ended up staying for dinner, and now she texts me every spring asking if it's pea Alfredo season yet.
I made this for my sister when she visited last April, right after she'd declared she was trying to eat more vegetables. She took one bite, gave me a suspicious look, and asked if I'd lied about the peas being in there. The sauce was so silky and mild that the sweetness just melted into the Parmesan and garlic. We ended up eating straight from the skillet, standing at the counter, twirling forkfuls and laughing about how grown-ups still can't sit down for a proper meal. She left with the recipe scribbled on a grocery receipt.
Ingredients
- Fettuccine or linguine (12 oz): Long noodles hold the creamy sauce better than short shapes, and the wide ribbons make every bite feel luxurious.
- Unsalted butter (2 tbsp): This is your flavor base, melting into the garlic and carrying that nutty richness through the whole dish.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here; the quick sauté releases just enough sharpness without overpowering the delicate peas.
- Heavy cream (1 cup): The backbone of any real Alfredo, it thickens beautifully and coats the pasta in that signature velvety way.
- Parmesan cheese (1 cup, grated): Use the good stuff, freshly grated from a block, because pre-shredded just won't melt the same.
- Whole milk (1/2 cup): This loosens the sauce just enough so it doesn't turn gluey, and adds a touch of sweetness.
- Black pepper (1/4 tsp, freshly ground): A little heat wakes up the cream and balances the mild sweetness of the peas.
- Salt: Taste as you go; the Parmesan is salty, so you might need less than you think.
- Frozen green peas (1 1/2 cups, thawed): Frozen peas are sweeter and more tender than fresh, and they blend into a silky purée without any graininess.
- Fresh basil (1/4 cup, optional): This adds a subtle herbal note that makes the sauce taste brighter and more alive.
- Lemon juice (1 tbsp): Just a squeeze cuts through the richness and makes the pea flavor pop.
- Extra Parmesan, fresh herbs, cracked black pepper: These finishing touches add texture and a little restaurant flair to your weeknight plate.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your fettuccine until it's just al dente, with a slight bite in the center. Before draining, scoop out half a cup of that starchy pasta water; it's your secret weapon for adjusting the sauce later.
- Blend the pea purée:
- While the pasta bubbles away, toss the thawed peas, basil, lemon juice, and a pinch of salt into your blender. Blitz until completely smooth and vibrant green, adding a tiny splash of water if it's too thick to move.
- Sauté the garlic:
- Melt the butter in a large skillet over medium heat, then add the minced garlic and stir for about a minute. You want it fragrant and golden, not brown and bitter.
- Build the Alfredo base:
- Pour in the heavy cream and milk, stirring gently as it comes to a soft simmer. Sprinkle in the Parmesan and black pepper, whisking until the cheese melts and the sauce thickens just a bit, about two to three minutes.
- Stir in the pea purée:
- Add your bright green pea blend to the skillet and stir until everything is silky and heated through. Taste and adjust the salt and pepper, then loosen with reserved pasta water if needed.
- Toss with pasta:
- Add the drained pasta to the skillet and toss until every strand is coated in that creamy green goodness. The sauce should cling without pooling at the bottom.
- Serve and garnish:
- Plate it up immediately, finishing with a shower of extra Parmesan, fresh herbs, and a few cracks of black pepper. Serve it hot and watch people's faces light up.
Save The first time I served this to my book club, I didn't mention the peas until everyone had finished. One friend, who swore she hated peas, stared at me in disbelief and then asked for the recipe on the spot. We spent the rest of the night talking about how food surprises us when we stop expecting it to taste a certain way. That dish turned into a running joke, and now someone brings a green pasta to every meeting, trying to outdo the original.
How to Make It Your Own
This recipe is a starting point, not a rulebook. I've stirred in sautéed mushrooms when I had a carton going soft in the fridge, and tossed in handfuls of baby spinach right at the end for extra green power. Someone once told me they added crispy pancetta on top, and honestly, that sounds like a brilliant move. If you want it lighter, swap half the cream for more milk or even vegetable broth; it won't be as rich, but it'll still coat the pasta beautifully. You can also use any pasta shape you love, though I find long noodles hold the sauce better than short tubes.
Storage and Reheating Tips
Leftover pea Alfredo keeps in the fridge for about three days in an airtight container. When you reheat it, the sauce will look tight and broken, but don't panic. Just add a splash of milk or pasta water to the pan and warm it gently over low heat, stirring until it comes back together. I've even reheated individual portions in the microwave with a damp paper towel over the bowl to keep things from drying out. It won't be quite as silky as fresh, but it's still comforting and delicious, especially when you're too tired to cook again.
Pairing and Serving Suggestions
This pasta is rich enough to stand alone, but a simple side salad with lemon vinaigrette cuts through the cream and makes the meal feel balanced. I like serving it with crusty bread for mopping up any sauce left on the plate, because wasting that green goodness feels like a crime. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the sweetness of the peas and the tang of the Parmesan. If you're keeping it alcohol-free, sparkling water with a twist of lemon does the same refreshing job.
- Add a handful of toasted pine nuts or walnuts on top for crunch and a little earthy richness.
- If you're feeding kids, skip the basil and lemon in the purée and let them enjoy the mild, creamy sweetness.
- For a protein boost, toss in shredded rotisserie chicken or grilled shrimp right before serving.
Save There's something deeply satisfying about a dish that looks this vibrant and tastes this comforting at the same time. Every time I make it, I'm reminded that the best recipes are the ones that surprise you, make you smile, and leave you scraping the bowl for one last bite.
Recipe Guide
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Blanch them for 3-4 minutes in boiling salted water, then chill in ice water before blending to preserve color and texture.
- → How do I prevent the sauce from becoming too thick?
Keep reserved pasta water on hand and add it gradually while stirring. Start with a splash and continue until you reach your desired consistency. The sauce will also thicken slightly as it cools.
- → What pasta shapes pair best with this sauce?
Fettuccine and linguine are ideal for capturing the creamy sauce in their ribbons. Penne and spaghetti also work well. Choose your favorite or whatever you have available.
- → Can I make this dairy-free or vegan?
Absolutely. Substitute unsalted butter with plant-based butter, use unsweetened coconut or oat cream instead of heavy cream, and swap Parmesan for nutritional yeast or vegan Parmesan. The result is equally creamy and delicious.
- → How can I add more vegetables to this dish?
Sauté mushrooms, spinach, or broccoli separately and fold them into the sauce, or toss them with the finished pasta. You can also add sun-dried tomatoes or roasted cherry tomatoes for brightness.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the fresh peas and creamy sauce beautifully. For a non-alcoholic option, sparkling water with fresh lemon juice works wonderfully.