Creamy Green Pea Alfredo (Printable)

Sweet green peas blended into a creamy Alfredo sauce for a nutrient-rich, vibrant pasta dish ready in just 25 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 2 tablespoons 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 teaspoon 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 tablespoon lemon juice

→ Garnish

12 - Extra grated Parmesan cheese
13 - Fresh basil or parsley leaves
14 - Cracked black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, 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 completely smooth, adding water as needed for a silky consistency.
03 - In a large skillet over medium heat, melt butter. Sauté minced 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 to 3 minutes until sauce thickens slightly.
05 - Stir green pea purée into the cream sauce until fully combined and heated through. Adjust salt and pepper to taste. Add reserved pasta water gradually if sauce appears too thick.
06 - Toss cooked pasta with the creamy green pea Alfredo sauce until evenly coated.
07 - Divide pasta among serving bowls. Garnish with extra Parmesan, fresh herbs, and cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • You get all the luxurious comfort of Alfredo sauce with a hidden serving of vegetables that even picky eaters wont notice
  • The sauce comes together faster than delivery would arrive, making it perfect for those I dont know what to make for dinner evenings
  • Something about that gorgeous green color makes an ordinary Tuesday feel special
02 -
  • Letting the garlic brown even slightly will make your sauce taste bitter, so keep a close eye on it
  • The pasta water is your secret weapon for adjusting sauce consistency—dont pour it down the drain
  • Blending the peas while they're still slightly frozen helps create a smoother purée
03 -
  • Grate your own Parmesan from a wedge—pre-grated cheese often contains anti-caking agents that prevent smooth melting
  • If making this for someone who says they hate peas, don't tell them what's in it until they've taken their first bite
  • The sauce actually tastes better the next day, so don't hesitate to double the recipe and enjoy leftovers for lunch
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