Creamy Pea & Fresh Herb Fettuccine

Creamy pea and fresh herb fettuccine is a comforting pasta dinner that brings together a rich Parmesan sauce, sweet peas, and a mix of fresh herbs. It serves four and can be prepared in around 30 minutes or less, making it a practical option for a weeknight meal or a relaxed dinner at home.

The sauce combines heavy cream, Greek yogurt, and egg yolks for a creamy texture. If you do not have Greek yogurt, sour cream can be used instead. Frozen peas are convenient here: thaw them before adding, since they are already cooked and only need to heat through.

Creamy Pea and Fresh Herb Fettuccine Ingredients

This recipe serves four. You can halve the ingredient amounts if you are making a smaller portion.

• 16 ounces fettuccine noodles
• 1 cup heavy cream
• 1/4 cup Greek yogurt or sour cream
• 2 egg yolks
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• 2 tablespoons chopped mint
• 1 cup peas, thawed if frozen
• Salt and pepper, to taste

How to Make Creamy Pea and Fresh Herb Fettuccine

1. Cook the pasta. Bring a large pot of water to a boil. While it heats, mince the garlic and chop the parsley, basil, and mint. Cook the fettuccine according to the package directions until al dente. Reserve a little pasta water before draining if you would like to loosen the sauce later.
2. Mix the creamy base. In a bowl or measuring jug, stir together the heavy cream, Greek yogurt, and egg yolks until combined.

3. Start the sauce. Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, stirring so it does not brown. Pour in the cream mixture, season with salt and pepper, and stir with a whisk.

4. Add the Parmesan. When the sauce begins to bubble, lower the heat slightly. Stir in the grated Parmesan until it melts. Keep the sauce at a gentle heat and stir regularly; this helps it stay smooth and keeps the egg yolks from cooking too quickly.

5. Combine pasta and sauce. Drain the cooked fettuccine and add it to the saucepan. Toss until the noodles are coated. If the sauce seems too thick, add a small splash of reserved pasta water and mix again.
6. Finish with peas and herbs. Add the peas, parsley, basil, and mint. Toss with tongs and cook just until everything is hot. Taste and adjust the pepper or salt as needed.

Serving Tips

Serve the fettuccine hot, while the sauce is creamy. For the best texture, add the herbs near the end of cooking and avoid letting the finished sauce boil. This dish is satisfying on its own, and any leftovers can be refrigerated and gently reheated with a little liquid to loosen the sauce.

Enjoy! — Emma