Save The first time I made this vibrant green sauce, my kitchen had that incredible garlic butter perfume hanging in the air. I was experimenting with using up a bag of frozen peas, and honestly, I did not expect something this gorgeous to happen. My partner walked in, took one look at the bright emerald pasta, and immediately asked for seconds. Now it is become our go-to when we want something that feels special but comes together in under half an hour.
Last spring, I served this at a small dinner party when two friends announced they were moving away. Between the laughter and the clinking wine glasses, the pasta disappeared faster than anything else on the table. One friend kept asking what made the sauce so creamy, and when I finally said peas, she literally laughed out loud. Food has this way of marking moments, does not it?
Ingredients
- 12 oz fettuccine or linguine: Long noodles catch the sauce beautifully, but whatever you have in your pantry works perfectly fine
- 2 tbsp unsalted butter: Forms the foundation of that classic Alfredo richness you know and love
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, so do not be tempted to use the jarred stuff
- 1 cup heavy cream: Creates that luxurious velvety texture that makes Alfredo so irresistible
- 1 cup grated Parmesan cheese: Buy a wedge and grate it yourself for the best melting behavior
- 1/2 cup whole milk: Lightens things up just enough without sacrificing any creaminess
- 1/4 tsp freshly ground black pepper: Adds a gentle warmth that balances the sweet peas perfectly
- Salt, to taste: Season your pasta water generously and adjust again at the end
- 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 such a lovely herbal note that rounds everything out
- 1 tbsp lemon juice: Cuts through the richness and makes the green color really pop
- Extra Parmesan and fresh herbs: For that finishing touch that makes it look like you tried harder than you did
Instructions
- Cook the pasta to perfection:
- Get your salted water boiling and cook the noodles until they are just tender, then scoop out that precious half cup of starchy pasta water before draining
- Make the magic green purée:
- Whirl those thawed peas, basil if you are using it, lemon juice, and a pinch of salt in your blender until it is silky smooth, adding just a splash of water if it needs help
- Build your creamy base:
- Melt the butter in a large skillet over medium heat and let the garlic sizzle for just one minute until it smells amazing, taking care not to brown it
- Create the sauce:
- Pour in the cream and milk, bring it to a gentle bubble, then stir in the Parmesan and pepper, letting it thicken for a couple of minutes
- Combine everything:
- Stir that beautiful green pea purée right into the sauce until it is one gorgeous color, adding splashes of pasta water if it gets too thick
- Toss and serve immediately:
- Drop your cooked pasta into the sauce and toss until every strand is coated, then pile into bowls and shower with extra cheese and herbs
Save My youngest niece turned up her nose at green food until she tried this pasta. Now whenever I visit, she asks if I am making the green noodles, and I always say yes with a wink. There is something about watching a kid discover that vegetables can be delicious that just never gets old.
Making It Your Own
Sometimes I toss in sautéed mushrooms or baby spinach right at the end for extra substance. Once I added roasted asparagus pieces and it was honestly restaurant quality. You could also stir in some shredded rotisserie chicken if you want more protein.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the creaminess beautifully, but honestly, cold sparkling water with lemon is just as perfect. The bright acidity balances all that rich sauce, so you can keep going back for seconds without feeling weighed down.
Timing Tricks
I learned the hard way that you should have everything prepped before you start cooking the garlic, because once that goes in the pan, things move fast. Now I lay out all my ingredients like a cooking show and the whole process feels so much more peaceful.
- Thaw your peas in the fridge the night before or run them under warm water for a few minutes
- Grate your cheese while the pasta water comes to a boil to save precious minutes
- Warm your serving bowls in the oven so the pasta stays piping hot at the table
Save Life is too short for boring pasta, and this vibrant green beauty proves that comfort food can be exciting too. Enjoy every twirl.
Recipe FAQ
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully. Use about 1 1/2 cups of fresh peas, blanching them in boiling salted water for 2-3 minutes first, then proceed with blending into the purée.
- → How do I prevent the sauce from breaking?
Keep the heat at medium and avoid boiling the cream vigorously. Add the Parmesan gradually while stirring constantly, and ensure the cream is hot before adding the cheese to prevent clumping.
- → What pasta shape works best?
Fettuccine and linguine are ideal because their wide, flat surface catches the creamy sauce beautifully. Penne, spaghetti, or ribbon pastas also work well depending on your preference.
- → Can I make this dairy-free?
Absolutely. Substitute plant-based butter, unsweetened non-dairy cream (oat or cashew work best), and vegan Parmesan. The sauce may be slightly thinner, so adjust consistency with pasta water as needed.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or pasta water to restore the sauce's creamy consistency.
- → Can I add vegetables to this dish?
Yes, sauté mushrooms, spinach, or roasted broccoli separately and toss with the pasta. Sun-dried tomatoes and roasted garlic also complement the pea Alfredo beautifully.