Spring Pea & Ham Pasta (Print Version)

Vibrant penne with spring peas, ham, and creamy sauce. A quick, satisfying dish ready in just 30 minutes.

# What You 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 Make:

01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Stir in diced ham and cook for 2 to 3 minutes until lightly browned and heated through.
04 - Add peas and cook for 2 minutes until bright green. If using frozen peas, cook until heated through.
05 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, and pepper, stirring until cheese melts and sauce thickens slightly.
06 - Add drained penne to the skillet, tossing to coat thoroughly. If sauce is too thick, add reserved pasta water gradually until desired consistency is achieved.
07 - Remove from heat. Sprinkle with fresh parsley and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns leftovers into something that tastes intentional, not improvised.
  • The creamy Parmesan sauce clings to every piece of penne without feeling heavy.
  • Spring peas add a pop of color and sweetness that balances the salty ham perfectly.
  • You can have dinner on the table in 30 minutes with minimal cleanup.
02 -
  • Don't skip reserving pasta water because it contains starch that helps the sauce cling to the noodles instead of sliding off.
  • Taste the sauce before adding extra salt since both the ham and Parmesan are naturally salty.
  • Cook the peas just until bright green or they'll turn dull and lose their sweet pop.
03 -
  • Grate your own Parmesan instead of using pre-grated because it melts smoother and tastes fresher.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of pasta water off the heat to bring it back together.
  • Let the ham get a little crispy in the pan because those browned bits add so much flavor to the final dish.
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