Spring Pea & Ham Pasta (Printable)

Vibrant penne tossed with sweet spring peas, savory ham, and creamy sauce. A quick, comforting meal ready in 30 minutes.

# What You'll 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 more for pasta water
11 - 2 tablespoons chopped fresh parsley, optional

# How To:

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 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 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. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached. Remove from heat, sprinkle with fresh parsley and extra Parmesan if desired, and serve immediately.

# Expert Tips:

01 -
  • It uses up leftover ham in a way that actually feels special, not like reheated leftovers.
  • The sauce comes together in one skillet with no fancy techniques or hard-to-find ingredients.
  • Sweet peas and salty ham balance each other in a way that tastes like early spring.
  • You can have dinner on the table in thirty minutes, even on a weeknight.
02 -
  • Always reserve some pasta water before draining, it's the easiest way to loosen a sauce that's too thick without watering down the flavor.
  • Don't overcook the peas or they'll turn dull and mushy, they should stay bright and just tender.
  • If your sauce looks greasy or separated, whisk in a tablespoon of pasta water off the heat and it will come back together.
03 -
  • Grate your own Parmesan instead of using pre-shredded, it melts smoother and tastes sharper.
  • If the sauce breaks or looks oily, turn off the heat and whisk in a tablespoon of cold pasta water, it will emulsify and come back together.
  • Taste the pasta water before you drain it, if it's not salty enough your finished dish will taste flat.
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