Save to Pinterest This Spring Pea & Ham Pasta is a vibrant and comforting dish that perfectly captures the fresh flavors of the season. Featuring sweet spring peas, savory leftover ham, and a rich Parmesan cream sauce tossed with tender penne, it is the ideal choice for a quick and hearty March meal that comes together in just 30 minutes.
Save to Pinterest The creamy sauce is the soul of this dish, binding the salty ham and the pop of the peas to the ridges of the penne pasta. It's a crowd-pleasing dinner that feels sophisticated enough for guests yet simple enough for a Tuesday night.
Ingredients
- Pasta: 350 g (12 oz) penne pasta
- Vegetables: 1 cup (150 g) fresh or frozen peas, 2 cloves garlic (minced), 1 small onion (finely chopped)
- Meats: 1 cup (150 g) cooked ham, diced
- Dairy: 1 cup (240 ml) heavy cream, 2 tbsp unsalted butter, 1/2 cup (50 g) grated Parmesan cheese
- Seasonings: 1/2 tsp freshly ground black pepper, 1/4 tsp salt (plus more for pasta water), 2 tbsp chopped fresh parsley (optional)
Instructions
- 1. Cook the Pasta
- 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.
- 2. Sauté Aromatics
- While the pasta cooks, melt butter in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute more.
- 3. Brown the Ham
- Stir in the diced ham and cook for 2–3 minutes until lightly browned and heated through.
- 4. Add Peas
- Add the peas and cook for 2 minutes until bright green (if using frozen, cook until heated through).
- 5. Simmer the Sauce
- Pour in the cream and bring to a gentle simmer. Add Parmesan, salt, and pepper, stirring until the cheese melts and the sauce thickens slightly.
- 6. Combine
- Add the drained penne to the skillet, tossing to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 7. Finish and Serve
- Remove from heat. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best texture, always cook your pasta al dente as it will continue to soften slightly once tossed in the warm cream sauce. Don't forget to reserve some pasta water; its starchiness is the secret to a silky sauce that coats every piece of penne perfectly.
Varianten und Anpassungen
This recipe is highly adaptable. You can substitute ham with cooked chicken or turkey, or use half-and-half instead of heavy cream for a lighter version. For extra nutrition, consider adding sautéed asparagus or a handful of baby spinach at the same time as the peas.
Serviervorschläge
For an elegant dinner pairing, serve this Spring Pea & Ham Pasta with a crisp white wine like a Sauvignon Blanc or Pinot Grigio. A light side salad with a lemon vinaigrette also complements the richness of the Parmesan cream sauce beautifully.
Save to Pinterest Enjoy this effortless yet deeply satisfying dish that brings the taste of spring to your table in no time. It's a reliable recipe that proves simple ingredients, when combined thoughtfully, create a truly memorable meal.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work wonderfully. Simply add them directly to the skillet and cook until heated through, about 2 minutes. They'll retain their bright color and sweet flavor.
- → What can I substitute for ham?
Cooked chicken, turkey, bacon, or pancetta are excellent alternatives. You can also use prosciutto for a more elegant touch, or omit meat entirely for a vegetarian version.
- → How do I prevent the sauce from being too thick?
Reserve pasta water before draining and add it gradually while tossing. Start with a small amount and adjust until you reach your desired consistency. The sauce should coat the pasta lightly.
- → Can I make this lighter?
Substitute heavy cream with half-and-half or even whole milk for a lighter version. You can also reduce the butter amount or use a bit of olive oil instead. The dish will still be delicious.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the creamy sauce and spring vegetables beautifully. These wines cut through the richness while enhancing the fresh pea flavors.
- → Can I add other vegetables?
Absolutely. Sautéed asparagus, baby spinach, mushrooms, or sun-dried tomatoes work wonderfully. Add them during the cooking process, adjusting timing based on how quickly they cook.