Spring Pea & Ham Pasta (Printable)

Creamy penne with sweet peas, savory ham, and rich Parmesan sauce

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Meat

05 - 1 cup cooked ham, diced

→ Dairy

06 - 1 cup heavy cream
07 - 2 tablespoons unsalted butter
08 - 1/2 cup grated Parmesan cheese

→ Seasonings

09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon salt, plus additional for pasta water
11 - 2 tablespoons chopped fresh parsley, optional

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Stir in diced ham and cook for 2 to 3 minutes until lightly browned and heated through.
04 - Add peas and cook for 2 minutes until bright green. If using frozen peas, cook until heated through.
05 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, and pepper, stirring constantly until cheese melts and sauce thickens slightly.
06 - Add drained penne to the skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water in small increments until reaching desired consistency.
07 - Remove from heat. Sprinkle with fresh parsley and additional Parmesan cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It's the kind of meal that uses up those odds and ends in your fridge and somehow tastes better than something you planned.
  • The whole thing comes together in 30 minutes, which means you can have dinner on the table before you've changed out of work clothes.
  • That creamy sauce coats every piece of pasta like silk, and the ham gives you enough protein that you won't be hungry an hour later.
02 -
  • Don't add all the pasta water at once—add it a splash at a time because it's so easy to go from creamy to soupy, and you can't take it back.
  • If your sauce breaks or looks grainy, it usually means the heat was too high and the cream separated, so keep everything at a gentle simmer and you'll be fine.
03 -
  • Grate your Parmesan fresh right before you need it—pre-shredded cheese has anti-caking agents that keep it from melting smoothly into the sauce.
  • If you're making this for a crowd, you can prep the onion and garlic hours ahead, but don't start cooking until you're ready to eat because pasta waits for no one.
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