# What You'll Need:
→ 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
13 - Fresh basil or parsley leaves
14 - Cracked black pepper
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook 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 garlic for 1 minute until fragrant, but not browned.
04 - Add heavy cream and milk to the skillet, stirring to combine. Bring to a gentle simmer, then stir in Parmesan cheese and black pepper. Cook for 2–3 minutes until sauce thickens slightly.
05 - Stir in green pea purée until fully combined and heated through. Adjust salt and pepper to taste. If sauce seems too thick, add reserved pasta water a little at a time to reach desired consistency.
06 - Toss cooked pasta with creamy green pea Alfredo sauce until evenly coated. Serve immediately, garnished with extra Parmesan, fresh herbs, and cracked black pepper.
