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.