Spring Pea & Ham Pasta (Print View)

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

# Components:

→ 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 directions 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 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 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 thoroughly. 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 Advice:

01 -
  • It transforms leftovers into something that feels brand new and exciting
  • The creamy sauce comes together in less time than it takes to boil the pasta
  • Sweet peas and salty ham balance each other perfectly without any fussing
  • Its hearty enough to satisfy everyone but still feels light and springy
02 -
  • Dont skip reserving the pasta water, it has the starch you need to bring a broken or thick sauce back to life
  • Add the Parmesan off the heat or on very low heat so it melts smoothly without turning grainy or clumpy
  • Fresh peas are wonderful but frozen are just as good and sometimes sweeter because theyre picked at their peak
03 -
  • Use a good quality Parmesan and grate it yourself, the pre shredded stuff has anti caking agents that make the sauce gritty
  • Let the ham get a little crispy in the pan before adding the peas, those caramelized edges add so much flavor
  • Taste the sauce before adding salt because the ham and Parmesan are already salty and its easy to overdo it
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