Spring Pea & Ham Pasta (Printable)

Sweet peas and savory ham unite in a rich, creamy sauce with penne for a satisfying meal ready in under half an hour.

# Ingredient List:

→ 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 additional 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.
07 - Remove from heat. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like spring arrived on your plate, but comes together faster than ordering takeout.
  • That creamy ham and pea combo hits different when you've used up leftover meat—nothing goes to waste and everything tastes intentional.
  • One pan, minimal fuss, the kind of dinner that feels fancy enough for guests but easy enough for a Tuesday night.
02 -
  • Don't rush the onions—those first few minutes of letting them soften build flavor that shows up in every bite.
  • That reserved pasta water is liquid gold; the starch in it helps the sauce cling to the pasta and thicken naturally, so save it before you drain.
  • Add the cream slowly and keep the heat gentle, because scrambled cream is nobody's friend—low and slow wins every time.
03 -
  • Grate your own Parmesan the day you're cooking; pre-grated cheese has anti-caking agents that make the sauce grainy instead of silky.
  • Keep a close eye on the simmer once the cream goes in—a rolling boil will break it, but a barely-there bubble is exactly right.
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