Spring Pea & Ham Pasta

Last March, I opened my fridge to find a half-eaten spiral ham from Easter and a bag of peas I'd forgotten about, and suddenly I was inspired to toss them together with pasta instead of letting them go to waste. The result was so creamy and satisfying that I stopped mid-bite to write it down—this dish has been my go-to ever since when I need something that feels fancy but takes barely half an hour. There's something about the snap of fresh peas against the richness of cream that just works, especially when you're craving spring food on a gray afternoon.

I made this for my neighbor one evening when she'd had a rough day, and watching her face light up when she tasted it was worth more than any compliment—she asked for the recipe before she'd even finished her first bite. It's become my quiet weapon for those moments when I want to show someone they're worth a little care without making a huge production of it.

Ingredients

• Penne pasta (350 g): The tube shape holds onto the cream sauce like a dream, though any short pasta will work if that's what you have on hand.
• Fresh or frozen peas (1 cup): Frozen ones are just as good as fresh here and honestly more reliable—they thaw right into the sauce without turning mushy.
• Garlic (2 cloves): Mince it small so it dissolves into the cream and seasons everything evenly.
• Onion (1 small): The finely chopped pieces soften completely and add a gentle sweetness that balances the salty ham.
• Cooked ham (1 cup diced): Don't skip this or you'll lose the savory backbone of the dish—leftover holiday ham is perfect.
• Heavy cream (1 cup): This is what makes it feel luxurious without being heavy, trust me on this one.
• Unsalted butter (2 tbsp): It creates the base for your aromatics and helps emulsify the sauce beautifully.
• Grated Parmesan cheese (1/2 cup): Freshly grated melts smoother than the pre-shredded stuff, which makes a real difference in texture.
• Black pepper and salt: Season as you taste because every ham is salty differently, and you don't want to end up with a dish that tastes like the ocean.
• Fresh parsley (2 tbsp optional): It's the little green flourish that makes people think you spent more time than you actually did.

Instructions

Get your water boiling:

Fill a large pot with plenty of water—about three-quarters full—and salt it generously so it tastes like the sea. This is your only chance to season the pasta itself, so don't be shy.

Cook the pasta right:

Add the penne and stir occasionally so nothing sticks to the bottom. You want it al dente, which means it should have a tiny bit of firmness when you bite into it, not mushy.

Start your sauce foundation:

While the pasta cooks, melt butter in a large skillet over medium heat and listen for that gentle sizzle. The butter should foam slightly and smell nutty—that's when you know it's ready.

Build the aromatics:

Add your chopped onion and let it soften for about three minutes, stirring occasionally until it starts to turn golden at the edges. You'll notice the kitchen starting to smell warm and inviting.

Wake up the garlic:

Add your minced garlic and cook for just one minute—any longer and it turns bitter, which would be a shame. The smell will tell you exactly when to move on to the next step.

Brown the ham gently:

Stir in your diced ham and let it cook for two to three minutes until the edges pick up a little color and it heats all the way through. Some of the ham's natural saltiness will season the whole pan.

Add the peas:

Toss in your peas and cook for two minutes if they're fresh, or just until warmed through if they're frozen. They should stay bright green and tender, not dull and soft.

Make the cream sauce:

Pour in your cream slowly and bring everything to a gentle simmer—you want to see small bubbles, not a rolling boil. The sauce will start to thicken after a minute or two.

Melt in the Parmesan:

Add your grated cheese, salt, and pepper, stirring constantly so everything melts smoothly and the sauce becomes silky. Taste as you go because you might need less or more seasoning than you expect.

Bring it together:

Add your drained pasta to the skillet and toss everything gently so every piece gets coated with that creamy sauce. If it looks too thick, splash in a little of the pasta water you reserved and stir until it flows more freely.

Finish and serve:

Remove from heat, sprinkle with fresh parsley if you have it, and plate it up right away so everything stays warm and creamy. A little extra Parmesan on top is always welcome.

Save

There's a moment when you toss the pasta into that cream sauce and everything coats evenly, and somehow the kitchen suddenly feels like the kind of place where good meals happen. That's when I know I've got this dish exactly right.

Why This Dish Works So Well in Spring

Spring peas have this natural sweetness that pairs perfectly with savory ham, and the combination feels light even though the sauce is rich—it's like the peas keep everything from feeling too heavy on your stomach. The dish also celebrates what's in season without making you work too hard, which is exactly the energy March needs.

Making It Your Own

I've made this with roasted asparagus stirred in at the end, and once I added a handful of baby spinach that wilted right into the sauce and made it taste even more springlike. You could also use leftover turkey or chicken instead of ham if that's what you have, and the cream sauce is forgiving enough that it'll taste great no matter what protein you choose.

The Little Details That Matter

The difference between a good version of this dish and a really great one comes down to a few things I've learned by making it too many times to count. Tasting the sauce as you build it is crucial because you want to catch the seasoning before the pasta is added, and reserving that pasta water is your secret insurance policy against ending up with something too thick.

• Always taste before serving because some ham is saltier than others, and you might need to adjust the salt and pepper one final time.
• If you're feeding picky eaters, you can leave out the parsley and they'll be just as happy, though it does add a nice freshness.
• Serve this straight away because it's best when everything is still steaming and the sauce is at its most luxurious.

Save

This pasta has become my answer to the question of what to make when I want something comforting but don't want to spend my whole evening in the kitchen. It's the kind of dish that tastes like you cared, even though it barely takes longer than boiling water.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work beautifully in this dish. Simply add them directly to the skillet and cook until heated through, about 2-3 minutes. No need to thaw beforehand.

→ What can I substitute for the heavy cream?

Half-and-half creates a lighter sauce while still maintaining creaminess. For a dairy-free option, try coconut milk or cashew cream, though the flavor profile will change slightly.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold—add a splash of cream or pasta water when reheating to restore consistency.

→ Can I use different pasta shapes?

Short pasta shapes like fusilli, rigatoni, or farfalle work well. The creamy sauce clings nicely to textures with ridges or tubes that catch the sauce and peas.

→ Is this suitable for meal prep?

Absolutely! The flavors meld beautifully overnight. Consider cooking pasta slightly under al dente when meal prepping, as it will continue softening when reheated.

→ What wine pairs well with this?

A crisp Sauvignon Blanc or Pinot Grigio cuts through the rich cream sauce. For red wine lovers, a light Pinot Noir complements the ham without overpowering the dish.