Save to Pinterest The first time I made this, my roommate walked in and asked why I was making something that looked like culinary grass. I told her to trust the process, and three minutes later she was literally scraping the sauce bowl with a spoon.
Last spring, I made this for my sister who swears she hates anything green in her pasta sauce. She took one suspicious bite, went quiet for a full minute, then asked if I could teach her how to make it.
Ingredients
- 12 oz fettuccine or linguine: Long noodles really catch and hold this silky sauce so every bite is evenly coated
- 2 tbsp unsalted butter: Start with cold butter and let it melt slowly so you can control the browning of your garlic
- 3 cloves garlic, minced: Freshly minced garlic gives you that mellow aromatic base compared to pre minced stuff
- 1 cup heavy cream: Room temperature cream incorporates more smoothly into the sauce without any risk of separating
- 1 cup grated Parmesan cheese: Use a wedge and grate it yourself for the best melt and most authentic flavor
- 1/2 cup whole milk: This lightens the heavy cream just enough so the sauce coats without feeling overwhelming
- 1/4 tsp freshly ground black pepper: Fresh cracked pepper brings a subtle warmth that complements the sweetness of the peas
- Salt: Taste as you go because Parmesan adds saltiness and you do not want to oversalt
- 1 1/2 cups frozen green peas, thawed: Frozen peas are actually sweeter and more consistent than fresh for blending
- 1/4 cup fresh basil leaves: The basil is optional but it adds this lovely herbal brightness that cuts through the cream
- 1 tbsp lemon juice: A tiny bit of acid makes the peas taste vibrant and keeps the sauce from feeling too heavy
Instructions
- Cook your pasta perfectly:
- Bring a large pot of generously salted water to a rolling boil and cook the fettuccine until it still has a slight bite in the center. Before draining, scoop out exactly one half cup of that starchy cooking water and set it aside.
- Make the pea purée:
- Toss those thawed peas into your blender with the fresh basil, lemon juice, and just a pinch of salt. Blend until you have this impossibly smooth, bright green mixture, adding only a teaspoon of water if it seems too thick to move.
- Build your base:
- Melt the butter in a large skillet over medium heat and toss in the minced garlic. Let it sizzle for exactly one minute until your kitchen smells amazing but the garlic has not taken on any color.
- Create the Alfredo:
- Pour in the heavy cream and milk, stir everything together, and let the mixture come to a gentle bubble. Sprinkle in the Parmesan and black pepper, keep stirring, and let it cook for just a few minutes until it thickens enough to coat the back of a spoon.
- Combine and serve:
- Pour in that gorgeous pea purée and stir until the sauce turns this stunning light green color. Toss in your cooked pasta, add splashes of the reserved pasta water until the sauce clings to every strand, and serve it hot with extra cheese on top.
Save to Pinterest This recipe became my go to for dinner parties because it looks so impressive but comes together in the time it takes to boil water. My friends still request it whenever they come over.
Making It Your Own
After making this dozens of times, I have learned that sautéed mushrooms folded in at the end add this lovely earthy depth. Sometimes I toss in a handful of baby spinach right after blending the peas just to boost the nutrition without changing the flavor.
Pairing Suggestions
A crisp Sauvignon Blanc cuts right through the richness while letting the subtle pea flavor shine. If you are not drinking, sparkling water with a squeeze of fresh lemon works beautifully to refresh your palate between bites.
Storage and Make Ahead Tips
The sauce actually keeps really well in the fridge for up to three days, though it will thicken considerably. When you reheat it, splash in some milk and whisk over low heat until it comes back to that silky consistency.
- Make the pea purée up to two days ahead and store it in an airtight container
- If the sauce looks grainy after refrigerating, give it a quick whirl in the blender
- Never reheat this in the microwave or the cream will separate and turn oily
Save to Pinterest There is something so satisfying about serving a dish that looks this vibrant and tastes this comforting. Hope this becomes one of your weeknight staples too.
Recipe Q&A
- → Can I make this ahead of time?
The green pea purée can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. However, it's best to prepare the sauce fresh and toss with pasta immediately before serving for optimal texture and flavor.
- → How do I prevent the sauce from breaking?
Keep the heat at medium and stir constantly when combining cream and cheese. Avoid boiling vigorously, which can cause separation. If the sauce breaks, whisk in a splash of pasta water or milk to restore smoothness.
- → What pasta shape works best?
Flat ribbons like fettuccine or linguine are ideal for holding the creamy sauce. Penne and spaghetti also work well. Choose your preferred pasta or use gluten-free varieties if needed.
- → Can I add more vegetables?
Absolutely! Sautéed mushrooms, baby spinach, or additional peas complement this dish beautifully. Add them to the sauce in the final stages of cooking to maintain their texture.
- → How do I make a dairy-free version?
Substitute plant-based butter, unsweetened non-dairy cream (oat or cashew work well), and vegan Parmesan. The cooking method remains the same, though you may need to adjust consistency with pasta water.
- → Why is my sauce too thick?
Gradually add reserved pasta water one tablespoon at a time while stirring until you reach desired consistency. The starch in pasta water helps maintain the sauce's creamy texture while thinning it out.