Creamy Green Pea Alfredo

The first time I made this, my roommate walked in and asked why I was making St. Patricks Day pasta in October. That gorgeous green hue stops people every time, but the real magic happens when they take that first bite sweet, fresh, and somehow still comfortingly rich. I stumbled on this combination during a vegetable shortage, realizing peas could carry a sauce just as well as cream alone.

Last spring, my sister was recovering from surgery and needed something comforting but nourishing. I brought over a batch of this verde pasta, and she texted me three days later asking for the recipe because her kids had requested it again. Theres something about the combination that feels like a hug in a bowl, without leaving you heavy afterward.

Ingredients

• 12 oz fettuccine or linguine: Long strands catch the silky sauce perfectly, though any pasta shape works in a pinch
• 2 tbsp unsalted butter: Forms the foundation of your sauce base, so let it melt slowly without browning
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, it provides that aromatic backbone that makes Alfredo sing
• 1 cup heavy cream: Creates that luxurious restaurant-style texture you crave from creamy pasta dishes
• 1 cup grated Parmesan cheese: Use freshly grated for the best melt and flavor, pre-grated can make sauce grainy
• 1/2 cup whole milk: Lightens things just enough so the sauce coats instead of clumps
• 1/4 tsp freshly ground black pepper: Freshly cracked adds dimension that pre-ground simply cannot deliver
• Salt, to taste: Taste as you go, especially since Parmesan already brings saltiness to the party
• 1 1/2 cups frozen green peas, thawed: Frozen peas work beautifully here and are often sweeter than fresh, just thaw them completely
• 1/4 cup fresh basil leaves: Completely optional but adds a lovely herbal note that complements the peas beautifully
• 1 tbsp lemon juice: This tiny addition brightens everything and prevents the sauce from feeling too heavy
• Extra garnishes: Fresh basil, parsley, additional Parmesan, and cracked pepper make each bowl feel restaurant-worthy

Instructions

Get your pasta water going first:

Bring a large pot of generously salted water to a rolling boil while you prep everything else

Cook the pasta to perfect al dente:

Cook your fettuccine according to package directions, then reserve that precious 1/2 cup of pasta water before draining

Blend your vibrant green base:

In a blender or food processor, combine those thawed peas with basil, lemon juice, and a pinch of salt, blending until completely smooth

Build your aromatic foundation:

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

Create the creamy sauce base:

Pour in the heavy cream and milk, stirring to combine, then bring to a gentle simmer before stirring in the Parmesan and pepper, cooking for 2-3 minutes until slightly thickened

Unite the two sauces:

Stir that gorgeous green pea purée into the Alfredo base until fully incorporated and heated through, adjusting seasoning and adding pasta water if the sauce needs loosening

Bring it all together:

Toss your cooked pasta directly in the sauce until every strand is coated, then serve immediately with those beautiful garnishes on top

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This recipe has become my go-to for friends who claim they hate vegetables. Something about transforming humble peas into something velvety and elegant changes how people think about green food. I have watched skeptical adults become converts after one bite.

Making It Your Own

Once you have the basic technique down, this sauce base plays beautifully with other vegetables. I have made versions with blanched asparagus in spring, roasted bell peppers in summer, and even steamed broccoli when that is what my CSA box delivered. The key is blending your vegetable completely smooth before folding it into the cream base.

Perfect Pairings

Something crisp and acidic balances the richness beautifully, which is why a chilled Sauvignon Blanc or even sparkling water with plenty of lemon works so well alongside. A simple arugula salad with a bright vinaigrette cuts through the creaminess without competing with the delicate pea flavor. For a heartier meal, grilled shrimp or pan-seared chicken breasts make excellent protein additions that do not overshadow the pasta itself.

Storage and Make-Ahead Tips

The sauce actually keeps beautifully for up to three days in the refrigerator, though it will thicken considerably when cold. When reheating, add a splash of milk or pasta water and warm it gently over low heat, stirring constantly to prevent separating. I have also frozen the pea purée in ice cube trays for future quick meals, then thawed and whisked it into a basic cream sauce on busy nights.

• Leftovers reheat surprisingly well in the microwave with a splash of milk stirred in
• The sauce can be made up to 24 hours ahead and gently reheated before tossing with hot pasta
• If making for a crowd, keep the sauce warm in a slow cooker on the lowest setting

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There is something deeply satisfying about serving a dish that looks elegant but comes from such humble ingredients. This pasta has that magical quality of turning a weeknight dinner into something worth lingering over.

Recipe FAQs

→ What does green pea Alfredo taste like?

The green pea Alfredo offers a wonderfully balanced flavor profile. The natural sweetness from the peas complements the rich, savory Parmesan and cream sauce beautifully. You'll notice subtle fresh notes from the basil and brightness from lemon juice, while the garlic adds aromatic depth. The result is creamy and comforting but lighter than traditional Alfredo.

→ Can I make this ahead of time?

While best enjoyed fresh, you can prepare components ahead. The green pea purée keeps well refrigerated for up to 2 days. Store it separately from the sauce and reheat gently before combining. The sauce may thicken when chilled—simply add a splash of pasta water or cream while reheating to restore consistency.

→ What pasta shapes work best?

Fettuccine and linguine are ideal choices as their wide surfaces capture the creamy sauce beautifully. However, penne, rigatoni, or fusilli work wonderfully if you prefer shorter pasta shapes. The sauce's thick consistency clings well to most pasta varieties, including gluten-free alternatives.

→ How do I achieve the smoothest texture?

Blend the pea purée until completely silky, adding water or reserved pasta water as needed. For the smoothest results, use a high-powered blender and blend for at least 1-2 minutes. Straining the purée through a fine-mesh sieve removes any remaining fibrous bits for an ultra-luxurious mouthfeel.

→ Can I use fresh peas instead of frozen?

Absolutely! Fresh peas work wonderfully and often taste sweeter. Simply blanch fresh peas in boiling water for 2-3 minutes until tender, then shock in ice water before blending. One pound of fresh peas in pods yields roughly 1 cup shelled peas, so plan accordingly.

→ What proteins pair well with this dish?

Grilled chicken breast or pan-seared shrimp complement the creamy flavors without overwhelming them. For vegetarians, add sautéed mushrooms or white beans for extra protein. The dish also pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.