# The Ingredients You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Alfredo Sauce
02 - 2 tbsp 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 tsp 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 tbsp lemon juice
→ Garnish
12 - Extra grated Parmesan
13 - Fresh basil or parsley leaves
14 - Cracked black pepper
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - In a blender, combine thawed green peas, basil leaves if using, lemon juice, and a pinch of salt. Blend until very smooth, adding a splash of water if necessary to achieve a silky consistency.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
04 - Pour in heavy cream and whole milk. Stir to combine and bring to a gentle simmer. Add grated Parmesan cheese and black pepper, cooking for 2 to 3 minutes until slightly thickened.
05 - Stir the green pea purée into the sauce until fully integrated and warmed through. Adjust seasoning with salt and pepper. Add reserved pasta water gradually if sauce requires thinning.
06 - Add the cooked pasta to the sauce and toss to ensure even coating.
07 - Plate immediately and garnish with extra Parmesan, fresh herbs, and cracked black pepper.
