Creamy Green Pea Alfredo Pasta (Printable)

Vibrant Alfredo with sweet green peas blended into creamy sauce. Quick, comforting, and bursting with color and nutrition.

# Components:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 2 tbsp 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 tsp 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 tbsp 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 the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
02 - In a blender or food processor, combine thawed peas, basil if using, lemon juice, and a pinch of salt. Blend until very smooth, adding a splash of water if needed for a silky texture.
03 - In a large skillet over medium heat, melt the butter. Sauté the garlic for 1 minute until fragrant, but not browned.
04 - Add the heavy cream and milk to the skillet, stirring to combine. Bring to a gentle simmer, then stir in the Parmesan cheese and black pepper. Cook for 2–3 minutes until the sauce thickens slightly.
05 - Stir in the green pea purée until fully combined and heated through. Adjust salt and pepper to taste. If the sauce seems too thick, add reserved pasta water a little at a time to reach desired consistency.
06 - Toss the cooked pasta with the creamy green pea Alfredo sauce until evenly coated.
07 - Serve immediately, garnished with extra Parmesan, fresh herbs, and cracked black pepper.

# Expert Advice:

01 -
  • It sneaks vegetables into a comfort food classic without sacrificing any of that rich, creamy texture you crave.
  • The color alone makes weeknight dinner feel like an occasion, and kids actually get excited about eating their greens.
  • You can have this on the table in under half an hour, which means less time scrubbing pots and more time enjoying actual conversation.
  • Leftovers reheat beautifully with just a splash of milk, so lunch the next day feels like a little gift to yourself.
02 -
  • Don't skip reserving the pasta water; that starchy liquid is the only thing that will bring a too-thick sauce back to life without diluting the flavor.
  • Blend the peas until they're completely smooth, because any chunks will make the sauce look spotty instead of beautifully even.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping into grainy bits instead of melting into silk.
  • Taste before you salt; between the cheese, butter, and pasta water, you might already have enough.
03 -
  • Grate your Parmesan fresh from a block using the smallest holes on your grater; it melts faster and smoother than the pre-shredded stuff.
  • If your sauce breaks or looks oily, whisk in a tablespoon of pasta water at a time until it emulsifies back into creamy perfection.
  • Taste the pea purée before adding it to the sauce; if it's too grassy or bland, a pinch of sugar or extra lemon juice can fix it instantly.
  • Make a double batch of the pea purée and freeze half; it defrosts beautifully and turns future pasta nights into five-minute miracles.
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