Spring Pea & Ham Pasta (Printable)

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

# Ingredient List:

→ 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 more for pasta water
11 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - While the pasta cooks, melt butter in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Stir in the diced ham and cook for 2 to 3 minutes until lightly browned and heated through.
04 - Add the peas and cook for 2 minutes until bright green. If using frozen peas, cook until heated through.
05 - Pour in the heavy cream and bring to a gentle simmer. Add grated Parmesan, salt, and pepper, stirring until the cheese melts and the sauce thickens slightly.
06 - Add the drained penne to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
07 - Remove from heat. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • It transforms leftover ham into something that feels completely new and restaurant worthy.
  • The sweet pop of spring peas against creamy Parmesan sauce is the kind of balance that makes you reach for seconds.
  • Everything comes together in half an hour, which means you can have dinner on the table before anyone starts snacking.
  • The sauce clings to every ridge of the penne, so no bite is ever boring.
02 -
  • Don't skip reserving the pasta water, because it has starch that helps the sauce cling to the noodles in a way plain water never could.
  • If you add the Parmesan while the heat is too high, it can clump and get grainy, so turn the heat down to low before stirring it in.
  • Frozen peas can go straight from the bag into the pan, no need to thaw them first.
03 -
  • Taste your ham before cooking because some varieties are saltier than others, and you may need to cut back on the added salt.
  • Use a skillet large enough to toss the pasta comfortably, because cramming everything into a small pan makes it hard to coat evenly.
  • If you want a lighter version, swap half the cream for whole milk and add an extra tablespoon of Parmesan to keep it rich.
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