Creamy Green Pea Alfredo

The first time I made this vibrant green sauce, my roommate walked into the kitchen and asked if I was serving St. Patrick's Day dinner in February. That shock of color against the creamy pasta plates still makes me smile every time I cook it now.

Last spring I served this to my vegetable skeptical brother who actually went back for seconds. He admitted he only tried it to be polite but ended up loving how the fresh basil and bright lemon cut through all that creaminess.

Ingredients

• 12 oz fettuccine or linguine: Long pasta strands hold onto this silky sauce beautifully though I have used penne in a pinch
• 2 tbsp unsalted butter: Foundation for the sauce base use room temperature butter for smooth melting
• 3 cloves garlic minced: Fresh garlic is non negotiable here jarred minced garlic lacks the punch we need
• 1 cup heavy cream: Creates that luxurious restaurant style texture we are chasing
• 1 cup grated Parmesan cheese: Buy a wedge and grate it yourself pre grated cheese often has anti caking agents that prevent smooth melting
• 1/2 cup whole milk: Lightens the sauce just enough without sacrificing creaminess
• 1/4 tsp freshly ground black pepper: White pepper works too if you want to keep the sauce pristine green
• Salt to taste: Remember the Parmesan adds saltiness so taste before going heavy handed
• 1 1/2 cups frozen green peas thawed: Frozen peas are actually sweeter and more consistent than fresh no need to pay premium for fresh here
• 1/4 cup fresh basil leaves optional: The basil adds a lovely herbal note but the sauce works without it if you are not a fan
• 1 tbsp lemon juice: This bright element is what keeps the sauce from feeling too heavy
• Extra garnishes: Fresh cracked pepper and additional herbs make this feel like something from an Italian trattoria

Instructions

Cook the pasta:

Boil a large pot of salted water and cook pasta until al dente then reserve 1/2 cup of that starchy water before draining.

Make the pea purée:

Blend the thawed peas basil lemon juice and a pinch of salt until completely smooth adding a splash of water only if needed to help it along.

Build the sauce base:

Melt butter in a large skillet over medium heat and sauté garlic for just one minute until fragrant taking care not to let it brown.

Create the cream sauce:

Pour in the heavy cream and milk bring to a gentle simmer then stir in Parmesan and black pepper cooking for 2 to 3 minutes until slightly thickened.

Combine and serve:

Stir in the vibrant pea purée until fully incorporated then toss with cooked pasta adding pasta water if needed and serve with generous garnishes.

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This recipe has become my go to for dinner parties because it looks impressive but secretly takes almost no effort. The bright green plates always spark conversation before anyone even takes a bite.

Making It Your Own

Sometimes I add sautéed mushrooms or baby spinach to boost the vegetable content even more. The earthiness of mushrooms plays beautifully with the sweet peas and rich cream.

Wine Pairings

A crisp Sauvignon Blanc cuts through the creaminess while echoing the herbal notes from the basil. If you prefer red go for something light like a Pinot Noir that will not overpower the delicate flavors.

Storage and Reheating

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

• The pasta will absorb more sauce as it sits so do not worry if it looks a little saucy when you first make it
• If making ahead cook pasta slightly under al dente since it will continue cooking in the sauce
• This recipe doubles beautifully for meal prep or feeding a crowd

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There is something deeply satisfying about turning humble frozen peas into something this elegant and delicious. Hope it brings as much joy to your table as it has to mine.

Questions & Answers

→ What makes this Alfredo green?

The vibrant green color comes from blending thawed frozen green peas with fresh basil and lemon juice into a smooth purée, then mixing it into the traditional creamy Alfredo sauce base.

→ Can I make this dairy-free?

Yes, substitute butter with plant-based butter, replace heavy cream and whole milk with unsweetened non-dairy cream or coconut cream, and use vegan Parmesan cheese alternative.

→ What pasta works best?

Fettuccine or linguine are ideal for catching the creamy sauce, but penne, spaghetti, or gluten-free pasta work beautifully too. Choose what your family enjoys most.

→ Can I add more vegetables?

Absolutely! Sautéed mushrooms, baby spinach, or extra peas fold in wonderfully during the final minutes. Just remember to adjust seasoning to taste.

→ How long does this keep?

Best enjoyed immediately while the sauce is at its creamiest. Leftovers can be refrigerated up to 2 days—reheat gently with a splash of milk or cream to restore consistency.

→ Is frozen or fresh peas better?

Frozen peas work perfectly here and are available year-round. They're typically picked at peak ripeness and flash-frozen, locking in sweetness. Fresh peas in season are wonderful if you can find them.