# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Alfredo Sauce
02 - 2 tbsp 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 tsp 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
11 - 1 tbsp lemon juice
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh basil or parsley leaves
14 - Cracked black pepper
# How To Make:
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 before draining.
02 - In a blender or food processor, combine thawed peas, basil, lemon juice, and a pinch of salt. Blend until completely smooth, adding a splash of water if necessary for a silky texture.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to brown.
04 - Pour heavy cream and milk into the skillet, stirring to combine. Bring to a gentle simmer, then whisk in Parmesan cheese and black pepper. Cook for 2–3 minutes until sauce thickens slightly.
05 - Stir the green pea purée into the Alfredo sauce until fully combined and heated through. Adjust seasoning with salt and pepper. Thin with reserved pasta water if needed to reach desired consistency.
06 - Add cooked pasta to the skillet and toss until evenly coated with the creamy green pea Alfredo sauce. Serve immediately garnished with additional Parmesan, fresh herbs, and cracked black pepper.
