Creamy Green Pea Alfredo

The first time I made this green pea Alfredo, my roommate walked into the kitchen and asked why I was making Grinch pasta for dinner. One spoonful later, she was silently eating from the pot with the wooden spoon, caught completely off guard by how something so vibrantly green could taste so luxuriously comforting. I have not made traditional Alfredo since.

Last spring, I served this at a dinner party where two guests swore they hated green peas in any form. They both went back for seconds and actually argued over who got the last serving. Sometimes the most unexpected combinations become the ones people ask for on repeat.

Ingredients

• 12 oz fettuccine or linguine: Long noodles catch the silky sauce beautifully, but any pasta shape works in a pinch
• 2 tbsp unsalted butter: Forms the foundation of the sauce base, so use good quality butter
• 3 cloves garlic, minced: Fresh garlic makes a difference here, avoid jarred minced garlic
• 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 without sacrificing richness
• 1/4 tsp freshly ground black pepper: Freshly cracked has more complexity than pre-ground
• Salt, to taste: Remember the Parmesan adds saltiness, so taste before adding more
• 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 lovely herbiness that bridges the peas and cream
• 1 tbsp lemon juice: Brightens everything and keeps the peas vibrant green
• Extra Parmesan, fresh herbs, cracked pepper: These finishing touches make it feel restaurant-worthy

Instructions

Prepare wholesome dog meals by mixing with warm water for easy serving and homemade-style feeding.

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Cook the pasta to perfection:

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

Blend the pea purée:

Combine the thawed peas, basil, lemon juice, and a pinch of salt in your blender. Blitz until completely smooth, adding just enough water to help it along if needed.

Build the creamy base:

Melt butter in a large skillet over medium heat and sauté the garlic until fragrant, about 1 minute. Pour in the heavy cream and milk, stirring as it comes to a gentle bubble.

Create the emulsion:

Stir in the Parmesan and black pepper, letting the sauce simmer for 2 to 3 minutes until it thickens enough to coat the back of a spoon.

Unite the flavors:

Pour in that vibrant green pea purée and stir until completely incorporated. Taste and adjust your seasonings, adding pasta water if the sauce needs thinning.

Bring it all together:

Toss the hot pasta directly into the skillet, coating every strand thoroughly. Let everything mingle for a minute so the noodles drink in the sauce.

Finish with flair:

Plate immediately while steam is still rising, showering each serving with extra Parmesan, fresh herbs, and another crack of black pepper.

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This recipe has saved me on countless weeknights when I wanted something comforting but did not want to resort to plain pasta with butter. My daughter now requests it for her birthday dinner every year, which is probably the highest compliment a seven year old can pay to anything green.

Making It Your Own

I have learned that some nights call for extra vegetables mixed in, and that is perfectly fine here. Sautéed mushrooms or baby spinach folded in at the end add substance without competing with the star of the show.

Pairing Suggestions

The richness of this sauce wants something bright and acidic alongside. A crisp Sauvignon Blanc cuts through the cream beautifully, or even just sparkling water with plenty of lemon works wonders.

Storage And Reheating

This keeps surprisingly well for a creamy pasta, though the sauce will thicken considerably in the refrigerator. When reheating, add a splash of milk or cream and warm it gently over low heat, stirring constantly to prevent separation.

• Leftovers last up to three days in an airtight container
• The pasta continues absorbing sauce, so you may need extra liquid when reheating
• Avoid using the microwave if possible, gentle stovetop reheating preserves the silky texture

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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There is something delightful about serving a dish that surprises people with how good it actually tastes. Watch their faces when they take that first uncertain bite.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Use about 1 1/2 cups shelled fresh peas, blanched in boiling water for 2-3 minutes, then chilled before blending. The flavor will be slightly more delicate than frozen.

→ How do I prevent the sauce from breaking?

Keep heat at medium rather than high, and add cream and milk to melted butter slowly while stirring. Avoid boiling vigorously. If the sauce breaks, whisk in a splash of pasta water or milk to smooth it out.

→ What pasta shapes work best with this sauce?

Ribbon pastas like fettuccine and linguine are ideal as they capture the creamy sauce well. Penne, rigatoni, or farfalle also work nicely. Choose whichever you prefer or have on hand.

→ Can I make this dairy-free?

Absolutely. Substitute unsalted butter with plant-based butter, heavy cream with coconut cream or oat cream, milk with unsweetened plant-based milk, and Parmesan with nutritional yeast or vegan Parmesan. The sauce will taste equally delicious.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or pasta water to restore creaminess. The pea purée may separate slightly but will recombine with stirring.

→ What vegetables pair well with this dish?

Sautéed mushrooms, baby spinach, sun-dried tomatoes, roasted broccoli, or lightly pan-fried zucchini complement the creamy sauce beautifully. Stir them in during the last minute of cooking or serve alongside the pasta.