Pin It The first time I made this bright green pasta, my roommate walked into the kitchen and immediately asked if I was serving something for St. Patricks Day. That vivid color comes from sweet green peas whipped into the sauce, and while it looks striking on the plate, what really won me over was how the natural sweetness balances the rich, salty Alfredo. Now it is my go-to when I want something that feels indulgent but still has some vegetables involved.
Last spring, I made this for a friend who swore she hated peas. She watched me blend the sauce with serious skepticism, took one bite, and literally went back for thirds. The trick is that the peas are not recognizable as little spheres anymore they become this velvety, sweet backdrop that makes the Parmesan sing. Now she requests it whenever she comes over.
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Ingredients
- Fettuccine or linguine: Long, flat noodles hold onto this creamy sauce better than anything else
- Unsalted butter: Starting with unsalted lets you control the seasoning since Parmesan is already salty
- Garlic: Freshly minced is non-negotiable here, jarred garlic has an off-flavor in cream sauces
- Heavy cream: Do not use half-and-half, the sauce will not thicken properly
- Parmesan cheese: Grate it yourself from a wedge, pre-grated has anti-caking agents that make sauce grainy
- Frozen green peas: Actually better than fresh here because they are blanched before freezing and sweeter
- Fresh basil: The herb notes bridge the gap between the peas and the rich sauce
- Lemon juice: Just enough to brighten everything and cut through the cream
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Instructions
- Get your pasta water going first:
- Salt it generously, like the ocean, because this is your only chance to season the noodles themselves
- Whip up the pea purée while you wait:
- Blend those peas with basil and lemon until they are absolutely silky, stopping to scrape down the sides a couple times
- Sauté the garlic gently:
- You want it fragrant and soft, not brown or bitter, so watch it like a hawk once it hits the butter
- Build your cream base:
- Let the cream and milk come to a gentle bubble before adding the cheese, whisking constantly so nothing sticks
- Merge the two sauces:
- Pour in that brilliant green purée and stir until you have one uniform, creamy, slightly speckled sauce
- Bring it all together:
- Toss the pasta right in the skillet, adding pasta water if it needs that perfect velvety consistency
- Finish it with flair:
- Extra Parmesan and fresh herbs make it look as good as it tastes
Pin It This pasta became a regular in my dinner rotation after a particularly long winter when everything felt gray and heavy. Something about that bright green color on the plate just lifts your spirits before you even take a bite. My partner calls it comfort food that does not weigh you down.
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Make It Your Own
Sometimes I add sautéed mushrooms or baby spinach to bulk up the vegetables, and once I stirred in some crispy pancetta for a salty, smoky contrast. The sauce base is flexible enough to handle whatever you have in the fridge.
The Pasta Matters
Long, flat noodles really are best here because they create these lovely ribbons coated in sauce. But if all you have is penne or farfalle, it will still be delicious, just a different eating experience entirely.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, or just sparkling water with plenty of lemon keeps it light. A simple green salad with a vinaigrette balances the creamy pasta.
- Crusty garlic bread for soaking up extra sauce
- Roasted asparagus would echo the spring vibes
- A light arugula salad on the side
Pin It I hope this bright, creamy pasta finds its way into your regular rotation too. Sometimes the most unexpected combinations become the ones we crave most.
Recipe FAQs
- → Can I make this dairy-free?
Yes, substitute butter with plant-based butter, replace heavy cream and milk with unsweetened coconut cream or cashew cream, and use vegan Parmesan alternative. The texture remains creamy and satisfying.
- → What pasta shapes work best?
Fettuccine and linguine are ideal for coating with the creamy sauce, but penne, rigatoni, or spaghetti work beautifully too. For gluten-free options, choose brown rice or chickpea pasta.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas need brief blanching (2-3 minutes) before blending. Frozen peas are perfect here since they're quickly blanched during processing, making them naturally sweet and tender.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream over low heat, stirring frequently. The sauce may thicken when cold, so thin it as needed.
- → What proteins pair well with this dish?
Grilled chicken, sautéed shrimp, or pan-seared salmon complement the creamy flavors beautifully. For a vegetarian protein boost, add white beans or toasted pine nuts.
- → Can I freeze the sauce?
The sauce freezes well for up to 2 months. Freeze separately from pasta. Thaw overnight in the refrigerator, then reheat gently while whisking to restore creamy consistency.
