Spring Pea & Ham Pasta

I started making this pasta the week after Easter, mostly because I had a mountain of leftover ham and no idea what to do with it. The first batch turned out creamy, bright, and unexpectedly springy, the kind of dinner that feels indulgent but comes together in the time it takes to boil water. My neighbor smelled the garlic and butter from across the hall and knocked to ask what I was cooking. Now it's my go-to whenever I need something comforting without spending an hour in the kitchen.

The first time I served this to friends, I was worried it was too simple. But they scraped their bowls clean and one of them texted me the next day asking for the recipe. There's something about the way the Parmesan melts into the cream, coating every piece of penne, that makes people go quiet while they eat. I've made it for date nights, for my parents, and for myself on Tuesdays when I just need something warm and reliable.

Ingredients

• Penne pasta: The ridges catch the creamy sauce beautifully, and it holds up well without getting mushy if you need to reheat leftovers.
• Fresh or frozen peas: Frozen peas are honestly just as good here and they cook in two minutes, adding a pop of color and natural sweetness.
• Garlic, minced: Don't skip this, it blooms in the butter and fills your kitchen with the kind of smell that makes you hungry before you even taste anything.
• Onion, finely chopped: A small onion adds depth without overpowering the delicate sweetness of the peas.
• Cooked ham, diced: Leftover holiday ham works perfectly, but deli ham from the grocery store is fine too, just get it sliced thick so you can dice it yourself.
• Heavy cream: This is what makes the sauce silky and rich, if you only have half-and-half it will still work but won't be quite as luxurious.
• Unsalted butter: Melts into the base of the sauce and helps the garlic release its flavor without burning.
• Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff, it's worth the extra two minutes.
• Freshly ground black pepper: Adds a little bite that cuts through the richness of the cream.
• Salt: Season the pasta water generously, it's your only chance to flavor the pasta itself.
• Fresh parsley, chopped: Optional but it adds a fresh, herby brightness right before serving.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the penne until it's al dente, with just a little bite left in the center. Before you drain it, scoop out half a cup of the starchy pasta water, it's your secret weapon for adjusting the sauce later.

Start the sauce base:

Melt the butter in a large skillet over medium heat until it's foamy, then add the chopped onion and let it soften for about three minutes, stirring occasionally. Toss in the garlic and cook for one more minute until it smells amazing but hasn't turned brown.

Brown the ham:

Stir in the diced ham and let it cook for two to three minutes, just until the edges start to caramelize and it's heated all the way through. This step adds a little extra flavor and texture.

Add the peas:

Toss in the peas and cook them for about two minutes until they're bright green and tender. If you're using frozen, they'll heat through quickly and still taste fresh.

Build the creamy sauce:

Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, and pepper until the cheese melts and the sauce thickens just a bit. Don't let it boil hard or the cream might break.

Toss everything together:

Add the drained penne to the skillet and toss it all together until every piece is coated in that creamy, cheesy sauce. If it looks too thick, add a splash of the reserved pasta water and stir until it's silky and loose.

Finish and serve:

Pull the skillet off the heat and sprinkle with fresh parsley and a little extra Parmesan if you want. Serve it right away while it's hot and creamy.

Save

One rainy March evening, I made this for my mom after she'd had a long day. She sat at my kitchen table with a bowl in her lap and told me it tasted like comfort, like something you'd want after coming in from the cold. That's when I realized this dish wasn't just about using up leftovers, it was about making something warm and generous with what you already have.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk or cream to the pan and warm it gently over low heat, stirring often so the sauce doesn't break. I've also reheated single portions in the microwave with a damp paper towel over the bowl, it keeps the pasta from drying out.

Simple Swaps and Variations

If you don't have ham, diced cooked chicken or turkey works just as well, or leave the meat out entirely and add sautéed mushrooms for something vegetarian. You can also stir in a handful of baby spinach or blanched asparagus at the end for extra green. I've used orecchiette and farfalle instead of penne and both turned out great, just pick a shape that will hold the sauce.

What to Serve Alongside

This pasta is rich enough to be the main event, but I usually serve it with a simple green salad dressed in lemon and olive oil to cut through the cream. A crusty baguette for soaking up extra sauce never hurts either. If you're drinking wine, a crisp Sauvignon Blanc or Pinot Grigio pairs beautifully without overwhelming the dish.

• A handful of arugula tossed in right before serving adds a peppery bite.
• Try stirring in a spoonful of Dijon mustard to the cream for a subtle tang.
• Finish with a squeeze of lemon juice if the sauce tastes too heavy.

Save

This recipe has become one of those dishes I make without thinking, the kind that feels like a hug in a bowl. I hope it brings a little warmth to your table, especially on those nights when you need something simple and satisfying.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Absolutely. Frozen peas work wonderfully in this dish. Simply add them directly to the skillet and cook until heated through, which takes about 2-3 minutes. They'll maintain their bright green color and sweet flavor.

→ What can I substitute for ham?

Cooked chicken, turkey, or bacon are excellent alternatives. You can also use pancetta for a more Italian approach, or omit the meat entirely for a vegetarian version by adding sautéed mushrooms or sun-dried tomatoes.

→ How do I make this sauce lighter?

Replace the heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch to achieve a similar consistency. You can also use Greek yogurt stirred in at the end, though avoid boiling it to prevent curdling.

→ Can I prepare this ahead of time?

The components can be prepped in advance—dice the ham, chop the vegetables, and measure ingredients. However, assemble and cook the dish fresh for best results. Reheated pasta dishes can become dry, so prepare just before serving.

→ What wine pairs well with this dish?

Crisp white wines work beautifully. Sauvignon Blanc and Pinot Grigio complement the creamy sauce and bright peas. You can also use Vermentino or Albariño for Mediterranean notes that enhance the spring vegetables.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water while draining the penne. Add it gradually while tossing with the sauce to reach your desired consistency. The starch in pasta water helps create a silky coating rather than a heavy sauce.