Creamy Green Pea Alfredo Pasta

The first time I made this vibrant green sauce, my kitchen skeptics raised their eyebrows at the color. But one creamy, herb-speckled bite later, and the plates were clean. Theres something magical about how sweet peas transform a rich Alfredo into something lighter yet still incredibly comforting. Now its the pasta I turn to when I want dinner to feel special without hours of work.

Last spring, I made this for a friend who swore she hated peas. She watched me blend the sauce with genuine suspicion, then went back for seconds. The sweetness of the peas balances the rich creaminess so beautifully that even pea skeptics find themselves converted. Its become my go to for dinner parties because it looks impressive but comes together in under thirty minutes.

Ingredients

• 12 oz fettuccine or linguine: Long strands catch the creamy sauce perfectly, though any pasta shape works in a pinch
• 2 tbsp unsalted butter: The foundation of your sauce base, browning it slightly adds a lovely nutty depth
• 3 cloves garlic, minced: Fresh garlic beats pre minced every time for that aromatic sizzle in butter
• 1 cup heavy cream: Creates that luxurious restaurant style texture you cant get from milk alone
• 1 cup grated Parmesan cheese: Freshly grated melts better and brings a sharper, saltier punch
• 1/2 cup whole milk: Lightens the sauce just enough without sacrificing creaminess
• 1/4 tsp freshly ground black pepper: White pepper keeps the sauce pristine green if appearance matters
• Salt, to taste: Remember Parmesan is already salty, so taste before adding much
• 1 1/2 cups frozen green peas, thawed: Frozen peas are actually sweeter and more consistent than fresh
• 1/4 cup fresh basil leaves: The basil is optional but it adds a fresh, peppery note that brightens everything
• 1 tbsp lemon juice: A splash of acid cuts through the cream and makes the green color sing
• Extra Parmesan and fresh herbs: These garnishes arent just for looks, they add texture and bright flavor pops

Instructions

Cook the pasta to perfection:

Bring a large pot of generously salted water to a rolling boil. Cook your fettuccine until its tender but still has a slight bite, usually a minute less than the package suggests. Scoop out 1/2 cup of that starchy cooking water before draining, then set the pasta aside.

Blend the vibrant pea purée:

In your blender or food processor, combine the thawed peas, fresh basil if using, lemon juice, and a pinch of salt. Blend until completely smooth, adding just a splash of water if needed to help it along. You want it silky and emerald bright.

Build your creamy base:

In a large skillet over medium heat, melt the butter until it foams gently. Toss in the minced garlic and let it sizzle for just one minute until fragrant. Watch closely, burnt garlic turns bitter and ruins the delicate balance.

Create the Alfredo sauce:

Pour in the heavy cream and whole milk, stirring constantly to combine. Bring everything to a gentle simmer, then stir in the Parmesan and black pepper. Let it cook for 2 to 3 minutes until the sauce coats the back of a spoon.

Unite the flavors:

Pour that beautiful green pea purée into your sauce and stir until fully incorporated. Let it heat through for a minute, then taste and adjust your seasonings. If the sauce seems too thick, that reserved pasta water is your secret weapon for perfect consistency.

Bring it all together:

Add your cooked pasta right into the skillet and toss until every strand is coated in that gorgeous green creaminess. The residual heat helps the sauce cling to the pasta.

Finish with flair:

Plate it up while steaming hot, showering each serving with extra Parmesan, fresh herb leaves, and a generous crack of black pepper. Serve immediately and watch the colors catch the light.

Save

This recipe earned a permanent spot in my rotation after a particularly chaotic Tuesday when I needed dinner in twenty minutes. The green sauce felt festive enough to lift our spirits, and the fact that it came together so quickly felt like a small victory. Now whenever I see those bags of frozen peas in my freezer, I remember how something so simple can make an ordinary weeknight feel like a celebration.

Making It Your Own

Ive learned that this sauce is incredibly forgiving. Sometimes I toss in sautéed mushrooms or handfuls of baby spinach if my garden is overflowing. The green color becomes even more stunning with those additions. Once I added roasted asparagus and it felt like spring on a plate.

The Pasta Perfect Pair

While fettuccine is classic, Ive found that penne catches the sauce in those little ridges, creating tiny pockets of flavor in every bite. My husband actually prefers it with spaghetti, claiming the longer strands let the sauce shine. Whatever shape you choose, just make sure you cook it to that perfect al dente, the texture contrast is everything.

Timing Is Everything

The secret to restaurant quality pasta at home is all about timing. Start your water first, make the purée while it heats, then have your ingredients prepped before you start the sauce. Once that Alfredo base goes into the pan, move confidently and quickly. Theres nothing sadder than perfectly cooked pasta sitting cold while you finish the sauce.

• Have all ingredients measured and ready before you turn on the stove
• Warm your serving bowls in the oven while you cook
• The sauce continues to thicken as it stands, so serve immediately

Save

Theres something deeply satisfying about a dish that tastes this good but comes together this easily. I hope this bright green sauce brings a little joy to your table too.

Common Questions

→ Can I make this ahead of time?

Yes, you can prepare the green pea purée up to 24 hours in advance and store it in an airtight container in the refrigerator. However, prepare the Alfredo sauce fresh just before serving for the best texture and consistency.

→ What pasta shapes work best for this dish?

Fettuccine and linguine are ideal because their wide, flat surfaces trap the creamy sauce beautifully. You can also use penne, spaghetti, or any gluten-free alternative while maintaining the same flavors.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water during cooking and add it gradually to the sauce if needed. The starch in pasta water naturally loosens thick cream sauces and helps them cling to the pasta more effectively.

→ Can I add vegetables to this dish?

Absolutely. Sautéed mushrooms, roasted cherry tomatoes, baby spinach, or asparagus complement the green pea Alfredo beautifully. Add them before tossing with the pasta for a heartier meal.

→ How do I make a dairy-free version?

Substitute unsalted butter with plant-based butter, heavy cream and milk with unsweetened non-dairy cream alternatives, and Parmesan with vegan Parmesan. The cooking method remains unchanged, ensuring the same creamy texture.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the creamy pea sauce and herbaceous basil notes. Alternatively, sparkling water with fresh lemon offers a refreshing non-alcoholic pairing.