Spring Pea & Ham Pasta (Printable version)

Vibrant penne with sweet peas, ham, and creamy sauce. A quick, comforting dish ready in just 30 minutes.

# What You 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

→ Meats

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 chopped fresh parsley (optional)

# How to Make It:

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 garlic and cook for 1 minute more.
03 - Stir in the diced ham and cook for 2-3 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 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 evenly. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
07 - Remove from heat. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • Efficient: Uses leftover ham for a zero-waste, high-protein meal.
  • Quick: Preparation and cooking take only 30 minutes in total.
  • Fresh: Bright spring peas add a burst of sweetness and color.
  • Simple: Uses pantry and fridge staples like butter, cream, and dried pasta.
02 -
  • Ham Prep: Dice the ham into small, uniform pieces so they distribute evenly throughout the pasta.
  • Pea Freshness: If using fresh peas, blanch them quickly or ensure they only cook for 2 minutes to maintain their bright green color.
  • Sauce Control: If the sauce becomes too thick while sitting, simply stir in a tablespoon of warm water or milk to loosen it up.
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