Pin it Last Tuesday, I found myself staring at a container of leftover Easter ham and a bag of peas that needed using. The weather had turned uncharacteristically warm, and I wanted something that bridged the gap between comfort food and spring brightness. This pasta ended up being the perfect answer to that afternoon dilemma.
I made this for my sister when she dropped by unexpectedly last month. She took one bite, put her fork down, and asked for the recipe right then at the table. Now she makes it at least twice a month and texts me photos every single time.
Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the sauce beautifully, but rigatoni works just as well if thats what you have in the pantry
- 1 cup (150 g) fresh or frozen peas: Frozen are totally fine here and often sweeter than fresh ones that have been sitting around
- 2 cloves garlic, minced: Fresh garlic makes such a difference over jarred minced stuff
- 1 small onion, finely chopped: Yellow onion gives the best balance of sweetness
- 1 cup (150 g) cooked ham, diced: Leftover holiday ham is perfect, or grab a steak from the deli counter
- 1 cup (240 ml) heavy cream: This creates that luxurious restaurant style sauce texture
- 2 tbsp unsalted butter: Start your sauce base right with good butter
- 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts better than the pre shredded stuff
- 1/2 tsp freshly ground black pepper: Fresh cracked pepper makes such a difference here
- 1/4 tsp salt, plus more for pasta water: Season your pasta water aggressively
- 2 tbsp chopped fresh parsley (optional): Adds a nice pop of color and fresh flavor
Instructions
- Get your pasta water going:
- Bring a large pot of generously salted water to a boil, then cook the penne according to package directions until al dente. Before draining, scoop out about 1/2 cup of that starchy pasta water and set it aside.
- Build your flavor base:
- While the pasta cooks, melt the butter in a large skillet over medium heat and add the chopped onion. Let it soften for about 3 minutes until translucent, then add the garlic and cook for just 1 minute more until fragrant but not browned.
- Add the ham:
- Stir in your diced ham and let it cook for 2 to 3 minutes until it gets lightly golden and releases some of that salty flavor into the pan.
- Brighten with peas:
- Add the peas and cook for 2 minutes until they turn bright green and are heated through. If you are using frozen peas, just cook them until they are no longer frozen in the center.
- Create the cream sauce:
- Pour in the heavy cream and bring everything to a gentle simmer. Add the Parmesan, salt, and pepper, stirring constantly until the cheese melts and the sauce thickens enough to coat the back of a spoon.
- Bring it all together:
- Add the drained penne to the skillet and toss everything together until the pasta is evenly coated. If the sauce seems too thick, splash in some of that reserved pasta water until it reaches the perfect consistency.
- Finish and serve:
- Remove the skillet from the heat and sprinkle with fresh parsley and extra Parmesan if you are feeling fancy. Get this on the table immediately while it is hot and creamy.
Pin it This has become my go to when friends need a comfort meal but something that still feels special. There is something about the combination of salty ham, sweet peas, and cream that just makes people feel taken care of.
Making It Your Way
I have played around with this recipe so much over the years. Sometimes I use half and half instead of heavy cream when I want something lighter, and it still works beautifully. You can also swap the ham for leftover roast chicken or turkey if ham is not your thing.
Pairing Ideas
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. For a non alcoholic option, a simple green salad with bright vinaigrette balances the heavy pasta. Sometimes I just serve it with some crusty garlic bread to sop up that extra sauce.
Get Ahead & Store
You can dice the ham and chop the vegetables up to a day in advance, which makes this incredibly easy for weeknight dinners. Leftovers keep well in the fridge for 2 to 3 days, though the sauce will thicken up considerably.
- Add a splash of milk or cream when reheating to bring back the silky texture
- The pasta absorbs sauce as it sits, so do not worry if it looks a bit dry
- This actually freezes pretty well if you want to portion it out for future meals
Pin it I hope this becomes one of those recipes you turn to again and again, just like I do whenever spring starts hinting at warmer days.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly. Simply cook them until heated through in step 4. They're convenient and taste equally delicious in this creamy pasta dish.
- → What can I substitute for ham?
Cooked chicken, turkey, or pancetta are excellent alternatives. You can also use prosciutto for a more delicate flavor, or omit the meat entirely for a vegetarian version.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water while draining and add it gradually to achieve your desired consistency. The starch in pasta water helps create a silkier sauce and improves coating.
- → Can I make this dish lighter?
Absolutely. Replace heavy cream with half-and-half or milk, reduce butter to 1 tablespoon, and use less Parmesan. The dish remains flavorful and comforting with these adjustments.
- → What wine pairs well with this pasta?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy sauce and fresh peas beautifully. The acidity cuts through the richness perfectly.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to restore the sauce consistency.