# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Alfredo Sauce
02 - 2 tablespoons 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 teaspoon 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, optional
11 - 1 tablespoon fresh lemon juice
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh basil or parsley leaves
14 - Cracked black pepper
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain pasta and set aside.
02 - In a blender or food processor, combine thawed peas, basil if using, lemon juice, and a pinch of salt. Blend until completely smooth, adding water as needed to achieve a silky consistency.
03 - In a large skillet over medium heat, melt the butter. Sauté the garlic for 1 minute until fragrant but not browned.
04 - Add the heavy cream and milk to the skillet, stirring to combine. Bring to a gentle simmer, then stir in the Parmesan cheese and black pepper. Cook for 2 to 3 minutes until the sauce thickens slightly.
05 - Stir in the green pea purée until fully combined and heated through. Adjust salt and pepper to taste. If the sauce appears too thick, add reserved pasta water gradually to reach desired consistency.
06 - Toss the cooked pasta with the creamy green pea Alfredo sauce until evenly coated.
07 - Serve immediately, garnished with extra Parmesan, fresh herbs, and cracked black pepper.
