Save I was standing in front of the fridge on a Wednesday night, staring at a chunk of leftover Easter ham wrapped in foil. The peas I'd bought at the farmers market were still sitting in the crisper, their sweetness fading by the hour. I grabbed a box of penne from the pantry and decided to trust my instincts. What came together in less than half an hour became one of those meals that feels like a small victory, the kind where everyone at the table goes quiet for the first few bites.
The first time I made this for my kids, my youngest asked if we could have it every week. She doesn't usually ask for seconds, but she did that night. My husband poured himself a glass of white wine and said it tasted like something we'd order at a bistro. I remember feeling proud, not because it was fancy, but because it felt right for the moment.
Ingredients
- Penne pasta (350 g): The ridges and hollow centers catch the creamy sauce beautifully, and it holds up well when tossed with chunky ingredients like ham and peas.
- Fresh or frozen peas (1 cup): Frozen peas work just as well as fresh and they cook in minutes, turning bright green and sweet when you don't overcook them.
- Garlic (2 cloves, minced): Fresh garlic blooms in the butter and fills the kitchen with a smell that makes everyone wander in asking when dinner will be ready.
- Onion (1 small, finely chopped): It softens into the background, adding a gentle savory base without competing with the ham.
- Cooked ham (1 cup, diced): Leftover ham is ideal here because it's already seasoned and develops crispy edges when you sauté it in butter.
- Heavy cream (1 cup): This creates a sauce that coats the pasta without feeling like soup, rich but not overwhelming.
- Unsalted butter (2 tbsp): It's the foundation of the sauce, adding richness and helping the onions and garlic release their flavor.
- Parmesan cheese (1/2 cup, grated): Freshly grated melts into the cream and thickens the sauce while adding a nutty, salty finish.
- Black pepper (1/2 tsp): Freshly ground pepper cuts through the richness and adds a little warmth.
- Salt (1/4 tsp, plus more for pasta water): The ham and Parmesan are already salty, so taste before adding more.
- Fresh parsley (2 tbsp, chopped, optional): A handful of parsley at the end brightens everything and makes the dish look like you put in more effort than you did.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, usually about 10 minutes. Before draining, scoop out half a cup of the starchy pasta water and set it aside.
- Sauté the aromatics:
- Melt the butter in a large skillet over medium heat, then add the chopped onion and let it soften for about 3 minutes until it turns translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the ham:
- Toss in the diced ham and let it sizzle in the butter for 2 to 3 minutes, stirring occasionally so the edges get a little caramelized. This step adds a deeper, savory flavor.
- Cook the peas:
- Add the peas to the skillet and cook for about 2 minutes until they turn bright green and tender. If using frozen, just heat them through without letting them turn mushy.
- Build the sauce:
- Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, and black pepper. Keep stirring until the cheese melts and the sauce thickens slightly, clinging to the back of your spoon.
- Toss the pasta:
- Add the drained penne directly into the skillet and toss everything together, making sure each piece is coated. If the sauce feels too thick, splash in a little reserved pasta water to loosen it up.
- Finish and serve:
- Remove the skillet from the heat and sprinkle with fresh parsley and extra Parmesan if you like. Serve immediately while the sauce is creamy and the penne is hot.
Save One evening in early spring, I made this for a neighbor who'd just had surgery. I packed it in a glass dish with parchment between the layers so it wouldn't stick. When she texted me later that night, she said it was the first meal that actually tasted like comfort, not obligation. That's when I realized this dish had earned a place in my regular rotation.
What to Do with Leftovers
Leftover Spring Pea and Ham Pasta reheats surprisingly well if you add a splash of milk or cream to the pan. I've also stirred in a handful of baby spinach the next day and baked it under a layer of mozzarella for a quick casserole. It keeps in the fridge for up to three days, though the peas will lose a bit of their brightness.
Pairing Suggestions
I like serving this with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crusty baguette on the side is perfect for soaking up any extra sauce left in the bowl. If you're pouring wine, go for something crisp and bright like Sauvignon Blanc or Pinot Grigio.
Variations Worth Trying
You can swap the ham for rotisserie chicken, cooked turkey, or even crispy pancetta if you want a richer, smokier flavor. For a lighter version, use half and half instead of heavy cream, though the sauce won't be quite as luscious. Adding sautéed asparagus or wilted baby spinach turns this into an even more colorful spring dish.
- Try fresh mint instead of parsley for a surprising herbal note that pairs beautifully with peas.
- Stir in a teaspoon of lemon zest at the end to brighten the whole dish.
- Use orecchiette or farfalle instead of penne for a fun shape change.
Save This pasta has become my answer to busy weeknights and surprise guests alike. It's the kind of recipe that makes you look like you planned ahead, even when you absolutely didn't.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Absolutely. Frozen peas work beautifully in this dish. Simply add them directly to the skillet and cook until heated through, about 2–3 minutes. They'll maintain their bright color and tender texture, making this an even more convenient option for busy weeknights.
- → What pasta shapes work best for this dish?
Penne is ideal because its tube shape catches and holds the creamy sauce wonderfully. You can also use rigatoni, farfalle, or even fettuccine. Avoid very thin pasta like angel hair, as it may break down in the cream sauce.
- → Can I make this lighter with fewer calories?
Yes, substitute heavy cream with half-and-half for a lighter version that still creates a silky sauce. You can also reduce the butter to 1 tablespoon and use less Parmesan cheese. These adjustments will lower the fat content while maintaining great flavor.
- → What can I substitute for ham?
Cooked chicken, turkey, bacon, or prosciutto are excellent alternatives. You could also omit the meat entirely for a vegetarian version—just add extra vegetables like sautéed asparagus, spinach, or mushrooms to keep the dish hearty and satisfying.
- → How do I prevent the sauce from becoming too thick?
Keep the reserved pasta water nearby. If your sauce thickens too much while cooking, simply add a splash of pasta water—about 2 tablespoons at a time—and stir until you reach the desired creamy consistency. The starch in pasta water also helps the sauce cling to the noodles.
- → Can I prepare this dish ahead of time?
This dish is best served immediately after combining the pasta with the sauce. However, you can prepare the sauce up to an hour ahead and reheat it gently before tossing with fresh pasta. Store separately in the refrigerator and combine just before serving for optimal texture.