Creamy Green Pea Alfredo Pasta

The first time I made bright green pasta, my roommate stood in the doorway genuinely concerned about my cooking abilities. That was before I explained this wasn't food coloring—it was the magic of sweet green peas blended into the silkiest Alfredo sauce imaginable. Now it's the recipe I make when I need something that feels indulgent but still has vegetables involved. The way the sauce clings to each strand of fettuccine while catching the light from the window makes even a Tuesday night feel special.

I served this to my vegetable skeptical brother last month without mentioning what made the sauce green. He cleaned his plate and actually asked for seconds before finally realizing he'd enthusiastically eaten something with peas. Now he requests it by name every time he visits. There's something deeply satisfying about watching people fall in love with a dish that's both beautiful and slightly unexpected.

Ingredients

• 12 oz fettuccine or linguine: Long strands capture this sauce perfectly but any pasta shape works in a pinch
• 2 tbsp unsalted butter: The foundation of that rich restaurant style texture you want in Alfredo
• 3 cloves garlic minced: Fresh garlic makes a difference here don't use the pre minced stuff
• 1 cup heavy cream: Essential for that velvety luxurious mouthfeel
• 1 cup grated Parmesan cheese: Buy a wedge and grate it yourself for the best melting behavior
• 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 avoid visible specks
• Salt: Taste throughout cooking the pasta water and sauce both need proper seasoning
• 1 1/2 cups frozen green peas thawed: Frozen peas are actually sweeter and more consistent than fresh
• 1/4 cup fresh basil leaves: Optional but adds a lovely herbal brightness
• 1 tbsp lemon juice: Cuts through the richness and makes the green color pop

Instructions

Cook the pasta to perfection:

Bring a large pot of generously salted water to a rolling boil and cook your fettuccine until it still has a slight bite to it. Before draining scoop out exactly half a cup of that starchy pasta water it's liquid gold for adjusting sauce consistency later.

Blend the pea purée:

While the pasta bubbles away toss your thawed peas basil if you're using it and lemon juice into a blender or food processor with a pinch of salt. Blend until completely smooth adding just a splash of water if needed to help things along. You want this silky not chunky.

Build the Alfredo base:

In a large skillet melt your butter over medium heat and add the minced garlic letting it sizzle for exactly one minute until fragrant. Pour in the heavy cream and whole milk stirring gently then bring everything to a gentle simmer before whisking in the Parmesan and pepper. Let this cook for a few minutes until it starts thickening nicely.

Combine everything:

Stir that vibrant green pea purée into your creamy Alfredo base until fully incorporated then taste and adjust your seasonings. If the sauce feels too thick use that reserved pasta water a splash at a time until it coats the back of a spoon. Toss in your cooked pasta and turn it gently until every strand is beautifully coated.

Serve it up:

Plate immediately while the sauce is glossy and hot then finish with extra grated Parmesan fresh herbs and a generous crack of black pepper. The contrast of the green sauce against the white cheese and dark pepper is absolutely stunning.

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This recipe has become my go to for dinner parties because it looks impressive but requires so little active cooking time. I love watching guests take that first suspicious bite then immediately reach for seconds. Something about comfort food made slightly unconventional makes people feel taken care of in a special way.

Making It Your Own

Sautéed mushrooms or baby spinach folded in at the end add lovely texture and make this even more of a complete meal. I've also topped it with pan seared shrimp for added protein when serving seafood lovers.

Dietary Swaps

My dairy free friend adores this made with full fat coconut cream and nutritional yeast though the color shifts slightly. Gluten free pasta works perfectly here just remember it releases more starch so you might need less pasta water to thin the sauce.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully while sparkling water with lemon keeps things light. I usually serve this with a simple green salad dressed with nothing but olive oil and lemon juice.

• Let the sauce rest for two minutes off heat before tossing with pasta for ideal coating
• Fresh basil garnish isn't just pretty it adds a lovely aromatic finish
• Extra Parmesan at the table lets everyone adjust the saltiness to their taste

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There's something joyous about pasta that doesn't take itself too seriously. This green Alfredo has become a happy staple in my kitchen and I hope it finds a regular spot in yours too.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Use about 1 1/2 cups fresh peas and blanch them in boiling salted water for 3-4 minutes before blending. They'll provide a slightly more delicate flavor than frozen varieties.

→ How do I achieve a smooth pea purée?

Blend the thawed peas with basil, lemon juice, and a pinch of salt until completely smooth. Add water one tablespoon at a time if needed. A high-powered blender creates the silkiest texture. Strain through a fine mesh if you prefer it even more refined.

→ What if my sauce is too thick?

Use the reserved pasta water to adjust consistency. Add it gradually while stirring over low heat until you reach the desired thickness. The starchy water also helps the sauce cling beautifully to the pasta.

→ Is this suitable for dairy-free diets?

Absolutely. Substitute unsalted butter with plant-based butter, heavy cream and milk with unsweetened non-dairy alternatives like oat or cashew cream, and use vegan Parmesan. The dish remains creamy and flavorful.

→ Can I prepare this ahead of time?

Prepare the pea purée up to 2 hours in advance and refrigerate. Make the sauce fresh when ready to serve. Reheat gently over low heat, adding a splash of cream or pasta water to restore smoothness before combining with pasta.

→ What pasta shapes work best?

Fettuccine and linguine are ideal as they hold the sauce well. Penne, spaghetti, and tagliatelle also work excellently. For gluten-free diets, certified gluten-free pasta maintains the same delicious results.