Spring Pea & Ham Pasta

The first time I made this pasta was on a rainy Tuesday when I had half a ham from Sunday dinner staring back at me every time I opened the refrigerator. I threw together what I had on hand, and somehow the sweet peas cut through the rich cream in a way that made my husband actually pause between bites and ask what I did differently. Now it become our go-to when we want something that feels like a hug but comes together in under thirty minutes. The bright green pops against the golden sauce, making it look like you tried much harder than you actually did.

Last spring, my sister came over feeling overwhelmed with work, and I made this while she sat at my counter venting about her boss. By the time we sat down with steaming bowls, she had forgotten why she was stressed in the first place. Thats the kind of dinner this is, the one that makes problems feel smaller and conversations flow easier.

Ingredients

• Penne pasta: The ridges catch the creamy sauce perfectly, though rigatoni works beautifully too
• Fresh or frozen peas: Frozen are actually sweeter since they are picked at peak ripeness and flash frozen
• Garlic and onion: Mince the garlic fine so it melts into the sauce rather than leaving chunky bites
• Cooked ham: Leftover holiday ham works best, but diced ham from the deli is perfectly fine
• Heavy cream: Creates that luxurious restaurant quality texture we all crave
• Unsalted butter: Lets you control the salt level since both ham and Parmesan are naturally salty
• Parmesan cheese: Buy a wedge and grate it yourself for the best melting behavior
• Black pepper and salt: Freshly ground pepper makes a huge difference in the final flavor
• Fresh parsley: Adds a bright herbal note that cuts through the richness

Instructions

Get your pasta water going first:

Boil a large pot of salted water and cook the penne until al dente, then drain but save that starchy pasta water like liquid gold

Build your flavor base:

Melt butter in a large skillet over medium heat, sauté the onion for 3 minutes until soft, then add garlic for just 1 minute so it does not burn

Add the ham:

Stir in the diced ham and let it cook for 2 to 3 minutes until it gets slightly crispy edges and becomes fragrant

Brighten with peas:

Toss in the peas and cook for 2 minutes until they turn vibrant green, or just heated through if using frozen

Make the creamy sauce:

Pour in the cream and bring it to a gentle simmer, then add Parmesan, salt, and pepper, stirring until the cheese melts and the sauce coats the back of a spoon

Bring it all together:

Add the cooked penne to the skillet and toss everything together, adding pasta water a splash at a time if the sauce looks too thick

Finish with fresh herbs:

Remove from heat immediately, sprinkle with parsley and extra Parmesan, and serve while the sauce is still velvety and hot

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This recipe became my daughters favorite after she came home from college complaining that cafeteria food had no soul. She now requests it every time she visits, saying it tastes like home even though she swears she does not like peas in anything else.

Making It Lighter

When I am trying to eat a bit lighter, I swap the heavy cream for half and half and use whole wheat pasta to add fiber. The sauce is not quite as velvety, but it still coats everything beautifully and I do not feel weighed down afterward.

Wine Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness of the cream sauce, while a light Pinot Grigio brings out the sweetness of the peas without overpowering the ham.

Customization Ideas

Sometimes I add sautéed asparagus or baby spinach when the peas go in, especially when I want to sneak more vegetables into dinner. The technique stays exactly the same, but the dish feels even more substantial.

• Swap ham for cooked chicken or turkey if you prefer poultry
• Add a squeeze of lemon juice right before serving to brighten everything
• Crumble crispy bacon on top for an extra salty crunch

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Serve this with a simple green salad dressed with lemon vinaigrette, and watch how quickly it becomes part of your regular rotation too.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly. Simply add them directly to the skillet and cook until heated through, about 2 minutes. No need to thaw beforehand.

→ What can I substitute for the heavy cream?

Half-and-half creates a lighter sauce while still providing creaminess. For a dairy-free option, try coconut cream or a cashew-based alternative.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or pasta water to restore sauce consistency.

→ Can I make this without ham?

Cooked chicken, turkey, or crumbled bacon make excellent alternatives. For vegetarian options, try sautéed mushrooms or white beans for protein.

→ Why reserve pasta water?

The starchy pasta water helps bind the sauce to the noodles, creating a silky consistency that coats each piece evenly rather than separating.