Creamy Ham & Pea Pasta
This might just be the easiest weeknight dinner you’ll ever make! My creamy ham and pea pasta takes inspiration from a dish that I ate on repeat when I was growing up, and since having my little girl, it’s made its way back into my weekly rotation.
You’ll need just a handful of staple ingredients to make it and it’s done in less than 20 minutes. Though it’s incredibly kid friendly (if you’ve got fussy eaters then I know your struggle!), it also feels grown up enough to serve with a cold glass of white wine when you’ve got friends over.
Over the years I’ve tested so many different variations and spins on this recipe – like adding mushrooms, garlic, and a little Dijon mustard, and I’ve included a section here on these ideas and how you can make this dish your own – but the simplicity of it is just how straightforward it is and how you do just need a handful of ingredients to make a satisfying meal.
What you’ll Need
Penne pasta, diced ham, and sweet peas make it hearty and family-friendly, while a creamy Parmesan sauce brings everything together.
The sauce is made with heavy cream, Parmesan cheese, and a little butter, creating a rich, silky coating for the pasta without needing a long list of ingredients or a lot of effort. It’s a great way to use up leftover ham.
Recipe Notes & Tips
- If the sauce feels too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- For a thicker sauce, let it simmer for an extra minute or two before adding the pasta.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese and gives the best flavor.
- Be sure not to boil the cream. A gentle simmer is all you need to keep the sauce smooth and creamy.
- Taste before adding extra salt, as both the ham and Parmesan can add quite a bit of saltiness on their own.
- This is a great recipe for using up leftover holiday ham, but deli ham or packaged diced ham works perfectly too.
- The pasta will continue to absorb some of the sauce as it sits, so don’t be afraid if it looks slightly loose when you first toss everything together.
Variations
This pasta is delicious exactly as written, and what I love about it most is its simplicity. But it’s also easy to customize if you want to change things up a little or just use up extra odds and ends that you might have in your fridge and pantry.
It’s extremely forgiving so you don’t have to worry too much about exact measurements! You might want to:
- Add a few cloves of minced garlic when cooking the ham for extra flavor.
- Stir in some cooked bacon for an even heartier dinner. Just be mindful this will bring extra salt, so you might want to cut down on the parmesan and be sure to taste as you go.
- Sauté mushrooms in the butter before adding the ham.
- Add a teaspoon of Dijon mustard to the sauce for a little extra depth.
- Sprinkle in some red pepper flakes if you like a bit of heat.
- Swap the peas for broccoli, spinach, or asparagus depending on the season.
- Add a squeeze of lemon juice before serving – the acidity helps to bring out the flavors and brightens things up a little.
Creamy Ham & Pea Pasta
Ingredients
- 12 ounces penne pasta
- 1 1/2 cups frozen peas
- 1 tablespoon butter
- 8 ounces cooked ham diced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Salt to taste
- Extra Parmesan cheese for serving
- Chopped parsley for serving, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Add the frozen peas during the last 2 minutes of cooking.
- Reserve 1 cup of the pasta water, then drain the pasta and peas.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the diced ham and cook for 2-3 minutes, stirring occasionally, until warmed through.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and black pepper. Cook for 2-3 minutes, stirring frequently, until the cheese has melted and the sauce is smooth.
- Add the cooked pasta and peas to the skillet and toss until evenly coated in the sauce. If needed, stir in a splash of the reserved pasta water until the sauce reaches your desired consistency.
- Taste and season with salt as needed. Serve warm with extra Parmesan cheese and chopped parsley sprinkled over the top.
What did you think of this recipe? Did you make any changes? I’d love to hear your thoughts in the comments section below.