Spring Pea & Ham Pasta

I was staring at leftover Easter ham in the fridge on a Tuesday night, too tired to think, when I noticed a bag of peas shoved in the freezer door. Twenty minutes later, I had this creamy, vibrant pasta on the table and my kids scraped their bowls clean without complaint. It's the kind of dish that sneaks up on you—simple enough for a weeknight, but surprisingly elegant when you plate it up. The sweetness of the peas plays perfectly against the salty ham, and the Parmesan cream ties it all together. Now it's my go-to whenever I need comfort without the fuss.

The first time I made this, I doubled the garlic by accident and honestly, it was better that way. My neighbor dropped by just as I was tossing everything together, and the smell alone convinced her to stay for dinner. We sat at the kitchen counter with bowls piled high, talking until the pasta was gone and the wine bottle was empty. She still texts me every spring asking if I've made the pea pasta yet.

Ingredients

• Penne pasta: The ridges grab onto the creamy sauce beautifully, and it holds up to tossing without turning mushy.
• Fresh or frozen peas: Frozen peas are a godsend here, they're picked at peak sweetness and you don't have to shell anything.
• Garlic, minced: Fresh garlic blooms in the butter and fills your kitchen with that unmistakable warmth, don't skip it.
• Onion, finely chopped: A small onion adds just enough savory backbone without overpowering the delicate peas.
• Cooked ham, diced: Leftover holiday ham is ideal, but deli ham or even a thick-cut slice from the butcher works perfectly.
• Heavy cream: This is what makes the sauce luxurious and silky, coating every piece of pasta.
• Unsalted butter: It carries the garlic and onion flavor and adds richness to the base.
• Grated Parmesan cheese: Use the real stuff, not the shelf-stable kind, it melts better and tastes infinitely more complex.
• Freshly ground black pepper: A generous crack of pepper cuts through the cream and adds a little bite.
• Salt: Don't forget to salt your pasta water generously, it's your only chance to season the noodles themselves.
• Fresh parsley: Optional but lovely, it adds a pop of color and a hint of freshness at the end.

Instructions

Boil the pasta:

Get a large pot of water boiling with plenty of salt, it should taste like the sea. Cook the penne until it's just al dente, then drain and save half a cup of that starchy pasta water before you dump it out.

Sauté the aromatics:

Melt the butter in a big skillet over medium heat and add the chopped onion, letting it soften and turn translucent for about three minutes. Toss in the garlic and stir for one minute, just until it smells incredible and starts to turn golden.

Brown the ham:

Add the diced ham to the skillet and let it cook for a few minutes, stirring occasionally, until the edges get a little crispy and caramelized. This step adds so much depth to the dish.

Cook the peas:

Stir in the peas and cook them for about two minutes if they're fresh, or until they're heated through if frozen. You want them bright green and tender, not drab or mushy.

Build the sauce:

Pour in the heavy cream and let it come to a gentle simmer, then stir in the Parmesan, salt, and pepper. Keep stirring until the cheese melts completely and the sauce thickens just a bit, clinging to your spoon.

Toss everything together:

Add the drained penne to the skillet and toss it all together until every piece of pasta is coated in that creamy, dreamy sauce. If it looks too thick, splash in some of that reserved pasta water a little at a time until it's just right.

Finish and serve:

Pull the skillet off the heat and sprinkle with fresh parsley and extra Parmesan if you like. Serve it immediately while it's hot and silky.

Save

One rainy March evening, I made this for my sister who was going through a rough patch. We didn't talk much, just ate quietly at the table while the rain drummed on the windows. Afterward, she hugged me and said it tasted like hope. I've never forgotten that, and now every time I make it, I think of her sitting there with a full bowl and a lighter heart.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When you reheat it, add a splash of milk or cream in a skillet over low heat, stirring gently until it loosens back up. The microwave works in a pinch, but the stovetop gives you better control over the texture. I've even eaten this cold straight from the fridge late at night, and it's still pretty satisfying.

Swaps and Variations

If you don't have ham, shredded rotisserie chicken or leftover turkey are fantastic stand-ins. For a vegetarian version, skip the meat entirely and add sautéed mushrooms or a handful of baby spinach. You can also lighten it up by using half-and-half instead of heavy cream, though the sauce won't be quite as luscious. I've thrown in roasted asparagus tips before, and it felt like spring on a plate.

Serving Suggestions

This pasta is rich enough to stand on its own, but a simple side salad with lemon vinaigrette cuts through the cream beautifully. I like to serve it with crusty bread for mopping up any sauce left in the bowl. A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly, though sparkling water with lemon works just as well if you're keeping it casual.

• Top with extra cracked black pepper and a drizzle of good olive oil for a finishing touch.
• Serve it family style in a big warm bowl so everyone can help themselves.
• Pair it with roasted garlic bread if you want to go all out.

Save

This dish has become one of those quiet kitchen victories I return to again and again, especially when I need something fast, comforting, and a little bit special. I hope it finds a place in your rotation too.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Absolutely. Frozen peas work wonderfully and may actually be fresher than fresh peas out of season. Simply add them directly to the skillet and cook until heated through, which takes about 2–3 minutes.

→ What can I substitute for the ham?

Cooked chicken, turkey, bacon, or pancetta are excellent alternatives. You can also use prosciutto for a more refined version, or omit the meat entirely for a vegetarian dish by adding extra vegetables like asparagus or spinach.

→ How do I prevent the sauce from being too thick or too thin?

The reserved pasta water is key. Start by adding just a splash and toss well. If you need more creaminess, add pasta water a little at a time until you reach your desired consistency. The starch in pasta water helps emulsify the sauce beautifully.

→ Can I make this lighter?

Yes. Replace heavy cream with half-and-half or whole milk for a lighter version. You can also reduce the butter to 1 tablespoon and add extra pasta water to maintain creaminess. The dish will be less rich but still delicious.

→ What wine pairs best with this dish?

A crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio complements the creamy sauce and brightens the spring peas beautifully. The acidity cuts through the richness and refreshes the palate between bites.

→ Can I prepare this ahead of time?

Cook the components separately—pasta, sauce, and proteins—then combine just before serving. Store the sauce in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore the silky texture.