Creamy Green Pea Alfredo

The first time I made this bright green pasta, my roommate walked into the kitchen and immediately asked if I was serving St. Patricks Day dinner in September. That vivid color from blended peas makes such a striking impression, but the real surprise is how naturally the sweetness complements the rich Alfredo sauce. Now its become my go-to when I want something comforting that still feels fresh and light.

Last spring, my sister came over for dinner looking completely drained after a brutal week at work. I made this pasta without saying much about the ingredients. She took one bite, eyes widened, and asked what kind of magic Id put in the sauce. Sometimes food just has that power to shift someones whole mood.

Ingredients

• 12 oz fettuccine or linguine: Long pasta strands catch the silky sauce perfectly, though any pasta shape works in a pinch
• 2 tbsp unsalted butter: Unsalted lets you control the seasoning, and butter creates that classic Alfredo foundation
• 3 cloves garlic, minced: Fresh garlic makes all the difference here, dont bother with the pre-minced stuff
• 1 cup heavy cream: This creates the luxurious base that makes Alfredo so irresistible
• 1 cup grated Parmesan cheese: freshly grated melts beautifully and gives you that authentic Italian flavor
• 1/2 cup whole milk: Lightens the sauce just enough without sacrificing creaminess
• 1/4 tsp freshly ground black pepper: Freshly cracked pepper adds subtle warmth and complexity
• Salt, to taste: Essential for bringing all the flavors together
• 1 1/2 cups frozen green peas, thawed: Frozen peas work perfectly here and are always in my freezer for exactly this kind of dinner emergency
• 1/4 cup fresh basil leaves: Optional but adds such a lovely fresh note that complements the peas beautifully
• 1 tbsp lemon juice: Brightens everything and keeps the sauce from feeling too heavy
• Extra grated Parmesan: Because you can never have too much cheese on top
• Fresh basil or parsley leaves: Adds that final restaurant worthy touch
• Cracked black pepper: The finishing flourish that makes it look professionally plated

Instructions

Cook the pasta to perfection:

Bring a large pot of salted water to a rolling boil. Cook pasta until al dente, then reserve that precious half cup of pasta water before draining.

Blend the vibrant green purée:

While pasta bubbles away, whirl those thawed peas with basil and lemon juice until completely smooth. Add a splash of water if needed to help it along.

Build the creamy base:

Melt butter in a large skillet over medium heat. Sauté garlic until fragrant, about one minute, being careful not to let it brown.

Create the Alfredo sauce:

Pour in heavy cream and milk, bringing everything to a gentle simmer. Stir in Parmesan and pepper, letting it cook until slightly thickened.

Unite the flavors:

Fold in that gorgeous green pea purée until fully combined. Taste and adjust seasonings, adding pasta water if the sauce needs loosening.

Bring it all together:

Toss hot pasta with the creamy green sauce until every strand is coated. Serve immediately while its at its absolute best.

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This dish has become my favorite comfort food to bring to friends who need a little extra care. Something about that unexpected color feels like sunshine on a plate, and the first bite always makes people pause and smile.

Making It Your Own

Sometimes I add sautéed mushrooms or baby spinach when I want to bulk up the vegetables. The sauce is incredibly forgiving and welcomes whatever additions you have on hand.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the creaminess beautifully. For non drinkers, sparkling water with a wedge of lemon works wonderfully to refresh the palate between bites.

Storage and Reheating

This pasta keeps well in the refrigerator for up to three days, though the sauce will thicken considerably. When reheating, add a splash of milk or cream to bring back that luxurious consistency.

• The green color intensifies overnight, making leftovers even more vibrant
• Reheat gently over low heat, stirring frequently to prevent separating
• Never microwave at full power or you risk breaking the cream sauce

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Theres something deeply satisfying about turning humble ingredients into something so unexpectedly beautiful. Hope this bright green bowl brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work wonderfully. Blanch them in boiling water for 2-3 minutes until tender, then shock in ice water before blending. You'll need approximately 2 cups shelled fresh peas to equal 1 1/2 cups frozen.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold—reheat gently with a splash of milk or pasta water to restore creamy consistency. Avoid freezing as dairy-based sauces can separate.

→ Can I make this dairy-free?

Absolutely. Substitute butter with vegan butter or olive oil, replace heavy cream and whole milk with unsweetened cashew cream or coconut cream, and use vegan Parmesan or nutritional yeast. The texture remains silky and satisfying.

→ What pasta shapes work best?

While fettuccine and linguine are traditional choices, the sauce clings beautifully to penne, rigatoni, or gemelli. For gluten-free options, choose brown rice pasta or chickpea pasta which hold up well in creamy preparations.

→ Can I prepare the pea purée in advance?

Yes, prepare the pea purée up to 24 hours ahead and store in the refrigerator. Bring to room temperature before adding to the hot sauce. You may need to adjust consistency with a little warm water or pasta water when combining.

→ What proteins complement this dish?

Grilled chicken, pan-seared shrimp, or baked salmon pair beautifully. For vegetarian options, serve alongside roasted chickpeas or add diced pan-fried tofu. Keep proteins simple to let the vibrant pea sauce shine.