Save to Pinterest Last March, my kitchen was still wrapped in winter gray when I spotted sweet peas at the farmers market. They were the first sign of spring, and I bought two bags on impulse. That evening, I threw together this pasta with some leftover holiday ham, and something about the bright green peas against the creamy sauce felt like hope on a plate.
My sister was visiting that first night I made this, and she actually went quiet for a full minute after her first bite. She's the person who normally narrates everything she eats, so that silence said more than any compliment could. Now whenever spring starts creeping in, she texts asking if the pea pasta is happening yet.
Ingredients
- 350 g penne pasta: The ridges catch the cream sauce beautifully, though rigatoni works in a pinch.
- 1 cup fresh or frozen peas: Fresh peas need barely any cooking, but frozen ones work perfectly fine here too.
- 2 cloves garlic, minced: Dont let them brown or theyll turn bitter.
- 1 small onion, finely chopped: Yellow onions give a nice sweetness that balances the ham.
- 1 cup cooked ham, diced: Leftover holiday ham is ideal, but any cooked ham works beautifully.
- 1 cup heavy cream: This creates that luxurious restaurant style sauce.
- 2 tbsp unsalted butter: Start your sauce base with this for richness.
- 1/2 cup grated Parmesan cheese: Freshly grated melts better and tastes brighter.
- 1/2 tsp freshly ground black pepper: Cream needs a good amount of pepper to sing.
- 1/4 tsp salt, plus more for pasta water: Remember your pasta water should taste like the ocean.
- 2 tbsp chopped fresh parsley: Optional, but it adds such a nice fresh finish.
Instructions
- Get the pasta going:
- Bring a large pot of generously salted water to boil and cook the penne until al dente, then drain but remember to save that cup of pasta water.
- Build your flavor base:
- Melt butter in a large skillet over medium heat, sauté the onion for 3 minutes until it softens, then add garlic for just 1 minute.
- Add the ham:
- Stir in the diced ham and let it cook 2 to 3 minutes until it gets lightly browned and smells wonderful.
- Brighten with peas:
- Toss in the peas and cook for 2 minutes until they turn bright green, or just until heated through if using frozen.
- Create the sauce:
- Pour in the cream, bring it to a gentle simmer, then add Parmesan, salt, and pepper while stirring until the cheese melts and everything thickens slightly.
- Bring it together:
- Add the drained pasta to the skillet and toss until every piece is coated, adding splashes of that reserved pasta water if the sauce needs loosening.
- Finish and serve:
- Remove from heat immediately, sprinkle with fresh parsley and extra Parmesan if you're feeling fancy, and get it on the table while it's still hot.
Save to Pinterest This recipe has become my go-to when friends need comfort food but something that still feels special. There's something about the combination of sweet peas and salty ham that just works, like the kitchen equivalent of a warm hug on a chilly spring evening.
Making It Your Own
Swap leftover holiday ham for cooked chicken or turkey if that's what you have. Half and half creates a lighter sauce if you're watching the richness, though you lose some of that velvety texture.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the cream beautifully, while Pinot Grigio brings its own bright notes. If you prefer red, something light and fruity won't overpower the delicate flavors.
Extra Veggie Ideas
Sautéed asparagus spears add lovely crunch and color. Baby spinach wilts beautifully into the cream sauce at the very end. Both add more nutrition without changing the character of the dish.
- Add asparagus when you cook the ham.
- Throw spinach in with the cream.
- Keep the total veggie amount to about 2 cups.
Save to Pinterest Hope this recipe brings a little spring brightness to your table, exactly as it did to mine that first impulsive March evening.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work wonderfully in this dish. Simply add them directly to the skillet and cook until heated through, usually 2-3 minutes. They'll maintain their bright color and sweet flavor.
- → What's the best pasta water technique?
Before draining the pasta, reserve at least half a cup of the starchy cooking water. This liquid helps loosen the cream sauce if it becomes too thick and helps it coat the pasta more evenly.
- → How do I prevent the cream from breaking?
Keep the heat at medium or medium-low when adding cream. Bring it to a gentle simmer rather than a boil, and stir constantly when adding cheese to ensure smooth incorporation.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement this creamy pasta beautifully. Their acidity cuts through the richness of the cream and balances the savory ham.
- → Can I make this lighter?
Absolutely. Substitute half-and-half for heavy cream, use less butter, or reduce the Parmesan cheese. You could also add more vegetables like sautéed asparagus or baby spinach to increase volume without adding calories.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or pasta water to restore the sauce consistency.