Spring Pea & Ham Pasta (Printable version)

Vibrant penne with sweet spring peas, savory ham, and creamy sauce. A quick, comforting dish 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

→ 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

# How-To Steps:

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 Hints:

01 -
  • It transforms humble leftovers into something that feels like a restaurant splurge.
  • The whole thing comes together in one skillet and one pot, so cleanup is painless.
  • Even picky eaters who claim they hate peas tend to love them tucked into creamy pasta.
  • You can swap the ham for chicken, turkey, or skip the meat entirely and it still shines.
02 -
  • Don't throw out that pasta water, the starch in it is magic for loosening the sauce without making it watery.
  • If you add the Parmesan while the heat is too high, it can clump and get grainy, so keep it at a gentle simmer.
  • Fresh peas are wonderful in late spring, but frozen peas are honestly just as good and way more convenient.
03 -
  • Taste your ham before you add salt to the sauce, some hams are saltier than others and you don't want to overdo it.
  • If you want deeper flavor, add a splash of white wine after the garlic and let it cook down before adding the cream.
  • Grate your own Parmesan fresh, the pre-grated stuff has anti-caking agents that prevent it from melting smoothly.
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