Creamy Green Pea Alfredo

The first time I made this green pea Alfredo, my teenage daughter took one look at the vibrant green sauce and raised an eyebrow. But after one bite, she went back for seconds and actually asked me to pack the leftovers for her lunch the next day. Now it is become our go-to when we want something that feels special but comes together in under 30 minutes on busy weeknights.

Last spring, my neighbor came over unexpectedly while I was making this. The smell of garlic and butter had wafted through the open windows, and she ended up staying for dinner. We sat at my counter eating this bright green pasta and laughing until way past bedtime, which reminded me that the best meals are often the unplanned ones.

Ingredients

• 12 oz fettuccine or linguine: Long pasta strands hold this creamy sauce beautifully, but any shape works in a pinch
• 2 tbsp unsalted butter: Forms the foundation of the sauce, so use good quality butter you would enjoy on bread
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, jarred garlic loses its aromatic punch
• 1 cup heavy cream: Creates that luxurious restaurant-style texture we all crave
• 1 cup grated Parmesan cheese: freshly grated melts better than pre-shredded, which contains anti-caking agents
• 1/2 cup whole milk: Lightens the cream just enough so the sauce is not overwhelmingly heavy
• 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 and pasta water both add saltiness
• 1 1/2 cups frozen green peas, thawed: Frozen peas are actually sweeter and more consistent than fresh
• 1/4 cup fresh basil leaves: Completely optional but adds a lovely herbal note
• 1 tbsp lemon juice: Cuts through the richness and brightens the whole dish
• Extra grated Parmesan: For serving, because cheese on top is never a bad idea
• Fresh basil or parsley leaves: Adds a pop of color and freshness
• Cracked black pepper: The finishing touch that makes it look professional

Instructions

Get your pasta going:

Bring a large pot of salted water to a rolling boil. Cook the fettuccine until it still has a slight bite to it, then scoop out 1/2 cup of that starchy pasta water before draining.

Make the pea purée:

While the pasta cooks, toss the thawed peas, basil, and lemon juice into your blender. Add a pinch of salt and blend until completely smooth, adding just enough water to help it along if needed.

Build the base:

Melt the butter in a large skillet over medium heat. Toss in the minced garlic and let it sizzle for about 60 seconds until your kitchen smells amazing, but do not let it brown or it will turn bitter.

Create the creamy sauce:

Pour in the heavy cream and milk, stirring gently. Let it come to a gentle bubble, then stir in the Parmesan and pepper. Let it cook for a few minutes until it starts to thicken enough to coat the back of a spoon.

Bring it together:

Stir that vibrant pea purée into the white sauce until it turns the most beautiful shade of green. Taste and adjust your seasonings, adding pasta water if it needs loosening up.

Finish and serve:

Toss the hot pasta right into the sauce until every strand is coated. Serve immediately in warmed bowls with extra Parmesan, fresh herbs, and a generous grind of black pepper on top.

Pin to Board

This pasta has become my secret weapon for dinner guests who claim they do not like vegetables. Something about that bright green color makes people curious, and the creamy, familiar flavors win them over every time.

Making It Your Own

Sautéed mushrooms blend right into this sauce if you want more earthiness. Sometimes I add baby spinach during the last minute of pasta cooking for an extra nutrient boost that wilts down beautifully.

Timing Is Everything

I always start the water first, then make the pea purée while it heats up. That way the sauce comes together in the skillet just as the pasta finishes cooking, which means everything is hot and ready at the exact same moment.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. I also love serving this with a simple green salad dressed with nothing but lemon juice and olive oil to let the pasta shine.

• Grill some crusty bread to soak up any extra sauce
• Keep the pasta water handy until the very end
• Warm your bowls before serving so the sauce stays silky

Pin to Board

There is something so satisfying about a dish that looks impressive but comes together on a random Tuesday. This green pea Alfredo has saved many weeknights in our house.

Recipe Questions & Answers

→ What makes this Alfredo different from traditional versions?

The addition of sweet green peas puréed into the sauce creates a vibrant green color and adds natural sweetness along with extra nutrients like fiber and protein, while maintaining the creamy Alfredo texture everyone loves.

→ Can I make this dairy-free?

Yes, substitute the butter with plant-based butter, replace heavy cream and milk with unsweetened non-dairy cream alternatives, and use vegan Parmesan cheese to create a delicious dairy-free version.

→ What pasta shapes work best with this sauce?

Fettuccine and linguine are ideal for catching the creamy sauce, but penne, spaghetti, or gluten-free pasta work beautifully too. The sauce's velvety texture pairs well with most pasta shapes.

→ Can I add extra vegetables to this dish?

Absolutely! Sautéed mushrooms, baby spinach, or additional peas blend perfectly into the sauce or can be stirred in during the final toss for added texture and nutrition.

→ How long does the pea purée keep in the refrigerator?

The pea purée can be made ahead and stored in an airtight container for up to 3 days. When reheating, add a splash of water or cream to restore the silky consistency before combining with the Alfredo sauce.

→ What wines pair well with this green pea Alfredo?

A crisp Sauvignon Blanc complements the fresh pea flavors beautifully, while sparkling water with lemon offers a non-alcoholic option that cuts through the creamy richness.