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Creamy Pea & Fresh Herb Fettuccine

Servings 4


  • 16 ounces fettuccine noodles
  • 1 cup heavy cream
  • 1/4 cup Greek yogurt or sour cream; I just usually have Greek yogurt on hand
  • 2 egg yolks
  • 3 tablespoons butter
  • 2 cloves of garlic minced
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped mint
  • 1 cup peas I like to use frozen, thawed peas, as they are already cooked


  1. Begin by boiling enough water for your pasta. While that boils, you can mince the garlic and chop the herbs. When the water is ready, cook the pasta according to the directions for al dente.
  2. In a bowl or glass measuring cup, combine the cream, yogurt, and egg yolks. Stir to combine well.
  3. In a large saucepan, heat the butter over medium heat. Toss in the garlic once the butter has melted. Let that cook for about 30 seconds, then pour in the cream mixture. Add a generous sprinkle of salt and pepper and give that a stir (I like to use a whisk here).
  4. Once it begins to bubble, turn the heat down a little and toss in the cheese. Keep stirring as the cheese melts into the sauce. By now your pasta is probably ready. Drain and toss the pasta in with the sauce.
  5. Add in the peas and chopped herbs, and continue to cook just until everything is hot. I like to use kitchen tongs here, as it makes the tossing much easier. Taste and add more salt and pepper to your liking.