Spring Pea & Ham Pasta (Print Version)

Sweet peas and savory ham combine in a rich, creamy sauce with penne for a comforting 30-minute meal perfect for spring.

# 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

→ 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 additional for pasta water
11 - 2 tablespoons chopped fresh parsley (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - Melt butter in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Add minced 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 heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, and pepper, stirring until the cheese melts and the sauce thickens slightly.
06 - Add the drained penne to the skillet and toss to coat thoroughly. If the sauce is too thick, add reserved pasta water in small amounts until the desired consistency is reached.
07 - Remove from heat. Sprinkle with fresh parsley and additional Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means weeknight panic becomes weeknight victory.
  • The sauce is silky and forgiving, clinging to every piece of pasta without needing any secret techniques.
  • Leftover ham transforms from yesterday's problem into the star ingredient that makes this feel special.
02 -
  • Don't drain your pasta water before you've reserved some—it sounds simple, but that starchy liquid is what saves a sauce that's too thick, and you can't go back once you've poured it down the sink.
  • The moment the sauce comes together is quick, so have your pasta already drained and ready to go before you start cooking the cream, or you'll end up with a thick, glossy mess instead of something silky and cohesive.
03 -
  • Grate your Parmesan fresh rather than using the pre-shredded stuff, which has anti-caking agents that prevent it from melting as smoothly into the sauce.
  • Don't let the cream sauce simmer too vigorously once you've added the cheese, or you risk breaking the emulsion and ending up with a grainy texture instead of something silky.
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