# 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 lemon juice
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh basil or parsley leaves
14 - Cracked black pepper
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, combine thawed peas, basil if using, lemon juice, and a pinch of salt in a blender or food processor. Blend until very smooth, adding water as needed for silky texture.
03 - In a large skillet over medium heat, melt butter. Sauté minced garlic for 1 minute until fragrant but not browned.
04 - Add heavy cream and milk to the skillet, stirring to combine. Bring to a gentle simmer, then stir in Parmesan cheese and black pepper. Cook 2-3 minutes until sauce thickens slightly.
05 - Stir green pea purée into cream sauce until fully combined and heated through. Adjust salt and pepper to taste. Add reserved pasta water gradually if sauce is too thick.
06 - Toss cooked pasta with creamy green pea Alfredo sauce until evenly coated.
07 - Plate immediately and garnish with extra Parmesan, fresh herbs, and cracked black pepper.
