Pin It There was a Wednesday in late March when I opened the fridge and found a small container of leftover Easter ham tucked behind the yogurt. The peas in the freezer were calling out to be used, and I had just enough cream left from making scones the day before. What started as a need to clean out the fridge turned into one of those meals where every bite felt bright and satisfying. The kitchen smelled like butter and garlic, and by the time I tossed the pasta with that silky sauce, I knew this was going into regular rotation.
I made this for my neighbor after she had surgery, and she texted me later asking if I'd written the recipe down anywhere. She said her husband kept talking about it for days. That's when I realized this dish had quietly become one of my most reliable comfort meals, the kind that feels like a hug but doesn't require you to spend hours in the kitchen.
Ingredients
- Penne pasta (350 g): The ridges catch the creamy sauce beautifully, and penne holds up well without getting mushy when you toss everything together.
- Fresh or frozen peas (1 cup): Frozen peas work just as well as fresh and they keep their vibrant green color if you don't overcook them.
- Garlic (2 cloves, minced): This is what makes your kitchen smell like an Italian grandmother is visiting, just don't let it burn or it turns bitter.
- Onion (1 small, finely chopped): A small onion adds sweetness and depth without overpowering the delicate peas.
- Cooked ham (1 cup, diced): Leftover holiday ham is perfect here, but deli ham or even turkey works if that's what you have.
- Heavy cream (1 cup): This creates the luscious sauce that ties everything together, though half and half will work if you want something lighter.
- Unsalted butter (2 tbsp): Butter is where the flavor starts, and using unsalted lets you control the seasoning as you go.
- Grated Parmesan cheese (1/2 cup): Freshly grated melts into the sauce smoothly and adds that nutty, salty finish that makes everything taste richer.
- Black pepper (1/2 tsp): Freshly ground pepper has a brightness that pre ground just can't match.
- Salt (1/4 tsp, plus more): Don't forget to salt your pasta water generously, it's your only chance to season the pasta itself.
- Fresh parsley (2 tbsp, optional): A handful of chopped parsley at the end adds color and a fresh herbal note that brightens the whole dish.
Instructions
- Boil the penne:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite, usually a minute less than the package says. Before draining, scoop out half a cup of that starchy pasta water because it's magic for adjusting your sauce later.
- Start the aromatic base:
- Melt the butter in a large skillet over medium heat, then add the chopped onion and let it soften for about three minutes until it turns translucent and sweet. Toss in the garlic and stir for just a minute, letting it bloom without browning.
- Brown the ham:
- Add the diced ham to the skillet and let it cook for two to three minutes, stirring occasionally so the edges get a little caramelized. This step adds a savory depth that makes the whole dish more interesting.
- Cook the peas:
- Stir in the peas and cook them just until they turn bright green, about two minutes for fresh or until heated through for frozen. You want them tender but still sweet and slightly firm.
- Build the creamy sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then stir in the Parmesan, salt, and black pepper. Keep stirring until the cheese melts completely and the sauce thickens just enough to coat the back of a spoon.
- Toss everything together:
- Add the drained penne to the skillet and toss it with the sauce until every piece is coated. If the sauce feels too thick, splash in a little of that reserved pasta water and stir until it reaches a silky, clingy consistency.
- Finish and serve:
- Remove the skillet from the heat and sprinkle with fresh parsley and extra Parmesan if you like. Serve it immediately while the sauce is still creamy and the pasta is hot.
Pin It One evening I made this and served it with a simple green salad and a glass of cold white wine. My partner looked up after the first bite and said it tasted like springtime. That's the thing about this dish, it doesn't try too hard, but it delivers something light and satisfying that feels like the season itself showed up on your plate.
Choosing Your Pasta Shape
Penne is my go to because the tubes catch the creamy sauce and little bits of ham and peas nestle right inside. But I've also made this with rigatoni, farfalle, or even orecchiette when that's what I had in the pantry. The key is picking a shape with texture or pockets so the sauce has something to hold onto instead of sliding off.
Making It Your Own
This recipe is endlessly flexible, and I've swapped the ham for shredded rotisserie chicken, leftover turkey, or even crispy pancetta when I wanted something richer. You can toss in sautéed asparagus, baby spinach, or roasted cherry tomatoes if you want more vegetables. I've even stirred in a spoonful of Dijon mustard for a tangy kick, and it worked beautifully.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce will thicken as it cools. When you reheat it, add a splash of milk or cream and warm it gently in a skillet over low heat, stirring until it loosens up again. I don't recommend freezing this because cream sauces can separate when thawed, but it's so quick to make that I just cook it fresh each time.
- Reheat on the stovetop instead of the microwave for the best texture.
- Add a little extra Parmesan when reheating to bring back that cheesy richness.
- If the pasta has absorbed too much sauce, a few tablespoons of broth or pasta water will bring it back to life.
Pin It This pasta has become my answer to busy weeknights and unexpected guests, because it feels special without any fuss. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly and often taste just as fresh. Simply add them to the cream sauce and cook until heated through, about 2-3 minutes. No need to thaw beforehand.
- → What's the best way to prevent the cream sauce from curdling?
Keep the heat at medium and avoid boiling the cream vigorously. Stir gently and bring the sauce to a gentle simmer. The butter and Parmesan help stabilize the cream, so add them gradually while stirring.
- → Can I make this dish with leftover cooked chicken?
Absolutely. Substitute the ham with an equal amount of diced cooked chicken or turkey. The cooking time and method remain the same. You'll get a lighter, different flavor profile while maintaining the creamy comfort-food appeal.
- → How do I adjust the sauce consistency?
If the sauce seems too thick after adding the pasta, gradually whisk in the reserved pasta water a little at a time until you reach your desired consistency. The starch in the water helps the sauce cling to the penne beautifully.
- → What wines pair well with this pasta?
Crisp white wines work best. Sauvignon Blanc and Pinot Grigio complement the creamy sauce and fresh peas beautifully. Both have enough acidity to cut through the richness and refresh your palate between bites.
- → Can I add more vegetables to this dish?
Yes, sautéed asparagus, baby spinach, or sun-dried tomatoes are excellent additions. Add them during the cooking process before combining with the pasta. Keep in mind that adding more vegetables may slightly dilute the cream sauce.