12 oz fettuccine (or pasta of choice)

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 1/2 cups sweet peas (fresh or frozen, thawed)

Salt and black pepper, to taste

1/4 tsp red pepper flakes (optional)

2 tbsp olive oil

Fresh parsley or basil, for garnish

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Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.

Sauté Garlic:
In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.

Make the Alfredo Sauce:
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.

Add Peas:
Stir in sweet peas and cook for 2–3 minutes until heated through.

Combine Pasta & Sauce:
Add cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.

Season & Serve:
Season with salt, pepper, and red pepper flakes if using. Garnish with fresh herbs and extra Parmesan.

Don’t overcook the peas—they should stay bright green and slightly sweet.
Use freshly grated Parmesan for the smoothest sauce (pre-shredded can be grainy).
Reserve pasta water—it’s key for adjusting sauce consistency.
Add a squeeze of lemon juice for a subtle brightness.

Protein Boost: Add grilled chicken, shrimp, or crispy bacon.
Veggie Swap: Mix in asparagus, spinach, or mushrooms.
Lighter Version: Use half-and-half instead of heavy cream (sauce will be thinner).
Vegan Option: Substitute with plant-based cream, vegan butter, and nutritional yeast.
Herb Upgrade: Stir in fresh mint or basil for a spring-inspired twist.