Save Pin The first time I made this vibrant green pasta, my husband walked into the kitchen and immediately asked if I was serving St. Patrick's Day dinner in the middle of April. That shocking emerald color comes from sweet green peas whirred into a classic Alfredo sauce, creating something that looks like it belongs in a fancy Italian restaurant but comes together in the time it takes to boil pasta. I've since learned that the unexpected color is half the fun—guests always lean in closer, curious about what they're eating.
Last spring, my sister was recovering from surgery and I brought over a container of this pasta. She sent me a text three hours later saying she'd eaten the entire portion standing at the counter, unable to wait for a proper plate. There's something about the combination of creamy, savory, and slightly sweet that makes this absolutely impossible to put down.
Ingredients
- 12 oz fettuccine or linguine: Long strands hold onto the creamy sauce beautifully, though whatever pasta you have in your pantry will work just fine
- 2 tbsp unsalted butter: The foundation of that rich restaurant-style sauce base
- 3 cloves garlic, minced: Fresh garlic makes all the difference here—dont be tempted to use the jarred stuff
- 1 cup heavy cream: Creates that velvety texture that makes Alfredo so irresistible
- 1 cup grated Parmesan cheese: Use a wedge and grate it yourself for the smoothest melting
- 1/2 cup whole milk: Lightens the sauce just enough without sacrificing creaminess
- 1/4 tsp freshly ground black pepper: A little kick that balances the sweet peas perfectly
- Salt, to taste: Essential for bringing all the flavors together
- 1 1/2 cups frozen green peas, thawed: Frozen peas are actually sweeter and more consistent than fresh, plus they're always in your freezer
- 1/4 cup fresh basil leaves: Optional, but adds a lovely herbal note that complements the peas
- 1 tbsp lemon juice: Brightens everything and keeps the sauce from feeling too heavy
Instructions
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook your pasta until it's just al dente—those noodles should still have a little bite to them. Before draining, scoop out and reserve about half a cup of that starchy pasta water, then drain the rest.
- Make the pea purée:
- While the pasta bubbles away, toss your thawed peas, fresh basil if you're using it, lemon juice, and a pinch of salt into a blender or food processor. Blend until completely smooth, adding just a splash of water if it needs help coming together into a silky, vibrant green mixture.
- Build the base:
- In a large skillet over medium heat, melt that butter until it foams slightly, then add your minced garlic. Let it sizzle for just one minute—you want it fragrant and golden, not browned or bitter.
- Create the sauce:
- Pour in the heavy cream and milk, stirring everything together as it comes to a gentle bubble. Sprinkle in the Parmesan and black pepper, stirring constantly for two to three minutes as the sauce thickens enough to coat the back of your spoon.
- Combine everything:
- Stir in your bright green pea purée until the sauce turns a gorgeous light green color and heats through completely. Taste and adjust your seasonings, adding splashes of that reserved pasta water if the sauce seems too thick.
- Toss and serve:
- Add your cooked pasta right into the skillet and toss until every strand is coated in that creamy green sauce. Serve immediately while it's piping hot, topped with extra Parmesan, fresh herbs, and a crack of black pepper.
Save Pin This recipe has become my go-to for bringing dinner to friends who need a meal—its unexpected, comforting, and travels beautifully. Last month, my neighbor said her kids fought over the leftovers, which might be the highest compliment a pasta dish can receive.
Making It Your Own
The beauty of this sauce is that it plays well with almost anything. I've added sautéed mushrooms, stirred in baby spinach at the end, or topped it with grilled chicken when I need something more substantial. My friend swears by adding crispy pancetta for a salty contrast to the sweet peas.
Perfecting The Texture
The trick to restaurant-quality Alfredo is patience—let the cream reduce just enough before adding the cheese, and stir constantly to prevent any lumps from forming. If your sauce ever breaks or looks grainy, whisking in a tiny bit more cold milk usually brings it back to silky perfection.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, though sparkling water with a squeeze of lemon works just as well. I like serving this with a simple arugula salad dressed in nothing but olive oil and lemon—the peppery greens balance the creamy pasta perfectly.
- Let guests add their own red pepper flakes at the table if they want heat
- The sauce thickens as it sits, so have extra pasta water ready for reheating leftovers
- Fresh basil on top makes this look absolutely stunning for photos or dinner parties
Save Pin There's something joyful about eating bright green pasta that feels like a little celebration, even on an ordinary weeknight. I hope this recipe brings as much color and comfort to your table as it has to mine.
Questions & Answers
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully. Use about 1.5 cups fresh peas and briefly blanch them in boiling water for 2-3 minutes before blending to ensure they're tender and bright green.
- → How do I prevent the sauce from breaking?
Keep the heat at medium and avoid high temperatures. Stir constantly when adding the Parmesan cheese to help it melt smoothly into the cream. If the sauce does break, whisk in a splash of cold milk to help emulsify it again.
- → What if my sauce is too thick?
Gradually add the reserved pasta water one tablespoon at a time, stirring well between additions. The starchy pasta water helps thin the sauce while maintaining its creamy texture.
- → Is this suitable for dietary restrictions?
The dish is naturally vegetarian. For vegan versions, substitute butter with plant-based butter, use unsweetened non-dairy cream, and swap Parmesan for vegan cheese. Use gluten-free pasta for celiac diets.
- → Can I make this ahead of time?
Prepare the pea purée and sauce components separately up to 4 hours ahead. Reheat gently before tossing with freshly cooked pasta. Avoid reheating cooked pasta and sauce together, as it can become mushy.
- → What proteins pair well with this?
Grilled chicken, shrimp, or pan-seared salmon complement this dish beautifully. Roasted mushrooms, spinach, or sun-dried tomatoes add heartiness for vegetarian variations.