# 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
13 - Fresh basil or parsley leaves
14 - Cracked black pepper
# How to Prepare:
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 - Combine thawed peas, basil, lemon juice, and a pinch of salt in a blender. Process until completely smooth, adding water if necessary for silky consistency.
03 - Melt butter in a large skillet over medium heat. Cook minced garlic for 1 minute until fragrant, taking care not to brown.
04 - Pour heavy cream and milk into skillet, stirring to incorporate. Bring to gentle simmer, then add Parmesan and black pepper. Simmer 2–3 minutes until slightly thickened.
05 - Fold green pea purée into sauce until fully incorporated and heated. Adjust seasoning. Thin with reserved pasta water if needed. Toss with pasta until well coated.
06 - Serve immediately topped with additional Parmesan, fresh herbs, and cracked pepper.
