Pin to Board My neighbor knocked on my door one Thursday evening holding a foil-wrapped plate of leftover Easter ham. I had a box of penne in the pantry and a bag of frozen peas in the freezer. What started as a polite thank-you turned into dinner for four, and I've been making this pasta ever since. It's the kind of meal that feels fancy but comes together while you're still in your socks, humming along to the radio.
I served this to my kids on a rainy March night when everyone was cranky and hungry. They didn't complain once. My daughter even asked if we could have it again the next week, which is basically a five-star review in our house. I remember scraping the skillet clean and thinking that sometimes the best recipes are the ones you stumble into by accident.
Ingredients
- Penne pasta: The ridges grab onto the creamy sauce beautifully, and it holds up well without getting mushy if you need to reheat leftovers.
- Fresh or frozen peas: Frozen peas are just as sweet as fresh and cook in two minutes, making them perfect for weeknight cooking.
- Garlic: Mince it finely so it melts into the butter and perfumes the whole dish without overpowering the delicate peas.
- Onion: A small onion adds a subtle savory backbone that rounds out the cream and cheese.
- Cooked ham: Leftover holiday ham works best, but deli ham cubed up does the job in a pinch.
- Heavy cream: This is what makes the sauce silky and luscious, clinging to every piece of pasta.
- Unsalted butter: It helps build the base of the sauce and adds a gentle richness without making things greasy.
- Parmesan cheese: Freshly grated melts smoothly into the cream and adds that nutty, salty finish that ties everything together.
- Black pepper and salt: Just enough to enhance without masking the natural sweetness of the peas and ham.
- Fresh parsley: Optional, but a handful of chopped parsley brightens the plate and adds a little herbal freshness.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, usually about 10 minutes. Reserve half a cup of the starchy pasta water before draining.
- Sauté the aromatics:
- Melt butter in a large skillet over medium heat, then add the chopped onion and cook until it softens and turns translucent, about 3 minutes. Toss in the garlic and stir for another minute until fragrant.
- Brown the ham:
- Add the diced ham to the skillet and let it cook for 2 to 3 minutes, stirring occasionally until the edges begin to caramelize slightly. This step adds a deeper, savory flavor to the dish.
- Cook the peas:
- Stir in the peas and cook just until they turn bright green and tender, about 2 minutes. If using frozen, let them heat through completely.
- Build the sauce:
- Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, and pepper. Let the cheese melt and the sauce thicken just enough to coat the back of a spoon.
- Toss the pasta:
- Add the drained penne to the skillet and toss everything together until the pasta is fully coated. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
- Finish and serve:
- Remove the skillet from the heat, sprinkle with fresh parsley and extra Parmesan if you like, and serve immediately while it's hot and creamy.
Pin to Board I made this for a friend who had just moved into a new apartment and didn't have much in her kitchen yet. We ate it straight from the skillet with two forks, sitting on her empty living room floor. She told me it tasted like home, even though neither of us grew up eating anything like it. That's when I realized food doesn't have to be nostalgic to feel comforting.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days. The sauce will thicken as it cools, so when you reheat it on the stovetop, add a splash of milk or cream and stir gently over low heat until it loosens up again. I don't recommend freezing this dish because the cream sauce can separate and turn grainy once thawed.
Swaps and Substitutions
If you don't have ham, diced cooked chicken or turkey works beautifully, or leave the meat out entirely and add sautéed mushrooms for an earthy twist. Half-and-half can replace the heavy cream if you want something lighter, though the sauce won't be quite as rich. For a gluten-free version, use your favorite gluten-free penne and check that your Parmesan is free of additives.
Serving Suggestions
This pasta is rich enough to stand on its own, but a simple green salad with lemon vinaigrette cuts through the creaminess nicely. I like to serve it with crusty bread for mopping up any sauce left in the bowl. A chilled glass of Sauvignon Blanc or Pinot Grigio pairs beautifully, but honestly, a cold beer works just as well on a weeknight.
- Add a handful of baby spinach or arugula to the skillet right before tossing the pasta for extra greens.
- Top each bowl with a sprinkle of red pepper flakes if you like a little heat.
- Serve with roasted asparagus on the side during spring when it's in season.
Pin to Board This is the kind of dinner that makes you feel capable and creative, even on nights when you're tired and uninspired. I hope it becomes one of those recipes you reach for without thinking, the way I do now.
Common Questions
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly in this dish. Simply add them directly to the skillet and cook until heated through, typically 2-3 minutes. They'll retain their bright green color and provide the same sweet flavor as fresh peas.
- → What if I don't have leftover ham?
You can substitute ham with cooked chicken, turkey, or even pancetta for a different flavor profile. For a vegetarian option, try using sun-dried tomatoes or roasted mushrooms instead.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water as instructed and add it gradually while tossing the penne with the sauce. This allows you to achieve your desired consistency. The starch in pasta water also helps the sauce cling to the pasta beautifully.
- → Can I make this lighter?
Absolutely. Replace heavy cream with half-and-half or a mixture of milk and cream. You can also reduce the butter slightly or use olive oil instead. The dish will be slightly less rich but still delicious and creamy.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the creamy sauce and spring peas beautifully. The acidity in these white wines cuts through the richness and enhances the fresh flavors of the dish.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a splash of cream or pasta water to restore the sauce consistency. The pasta is best enjoyed fresh but can be reheated when needed.