Spring Pea & Ham Pasta (Printable View)

Vibrant penne with sweet peas, savory ham, and creamy sauce. Quick, comforting, and ready in 30 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz penne pasta

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Meat

05 - 1 cup cooked ham, diced

→ Dairy

06 - 1 cup heavy cream
07 - 2 tablespoons unsalted butter
08 - 1/2 cup grated Parmesan cheese

→ Seasonings

09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon salt, plus additional for pasta water
11 - 2 tablespoons fresh parsley, chopped (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Stir in diced ham and cook for 2 to 3 minutes until lightly browned and heated through.
04 - Add peas to the skillet and cook for 2 minutes until bright green. If using frozen peas, cook until heated through.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and pepper until cheese melts and sauce thickens slightly.
06 - Add drained penne to the skillet and toss to coat evenly. Add reserved pasta water as needed to achieve desired sauce consistency.
07 - Remove from heat. Sprinkle with fresh parsley and additional Parmesan if desired. Serve immediately.

# Best Practices:

01 -
  • It transforms leftovers into something that tastes intentional and elegant, not like scraps.
  • The creamy Parmesan sauce clings to every piece of penne without feeling heavy or overdone.
  • You can have it on the table in half an hour with almost no chopping or fuss.
  • The peas add a pop of color and sweetness that balances the salty richness of the ham.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings without being gloppy.
  • Add the Parmesan off the heat or on very low heat to prevent it from seizing up and turning grainy.
  • If your peas are fresh, blanch them quickly in the pasta water before draining the penne to save a step.
03 -
  • Use freshly grated Parmesan from a block, not the pre-grated kind, it melts smoother and tastes infinitely better.
  • Taste the sauce before adding extra salt, the ham and Parmesan are both salty and you might not need any at all.
  • If you want a little extra richness, stir in a tablespoon of cream cheese along with the Parmesan for an even silkier texture.
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