Bring a medium saucepan filled with salted water to a boil over high heat. Add 2 cups of green peas and blanch for about 2–3 minutes until bright green and tender, then drain and set aside.

In the same saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, stirring constantly for 1–2 minutes to create a light roux.

Slowly pour in 1 cup of heavy cream while continuously whisking to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken for about 3–5 minutes.

Add salt to taste and a pinch of white pepper, stirring well to incorporate. Simmer for another minute.

Gently fold the blanched green peas into the creamy sauce, mixing until evenly coated. Heat through for an additional 1–2 minutes.

Remove from heat and transfer to a warm serving dish. Serve immediately.