Save to Pinterest The steam rising from the skillet caught the afternoon light just right, and I realized I'd been standing there stirring for too long, lost in the rhythm of it. Spring peas have this way of transforming leftovers into something that feels intentional, almost celebratory. I'd pulled a chunk of ham from the fridge with no real plan, just a hunch that cream and Parmesan could tie it all together. The kitchen smelled like butter and garlic, and my daughter wandered in asking if dinner was ready yet. It wasn't, but it was close enough to make us both hungry.
I made this the first time after a holiday weekend when the fridge was stuffed with ham and nobody wanted sandwiches anymore. My husband took one bite and said it tasted like something we'd order at a restaurant, which is the kind of compliment that makes you want to cook it again immediately. The kids didn't even notice they were eating peas, which felt like a small victory. It became one of those recipes I'd scribble on the back of an envelope for friends who asked what to do with Easter leftovers. Now it shows up in March whenever I see fresh peas at the market, holiday or not.
Ingredients
- Penne pasta: The ridges catch the creamy sauce beautifully, and it holds up to stirring without breaking apart.
- Fresh or frozen peas: Frozen peas work just as well as fresh and they're already shelled, which saves you from that tedious task.
- Garlic: Mince it finely so it melts into the butter and doesn't burn in those first crucial seconds.
- Onion: A small one is plenty, you want it to sweeten the base without overpowering the delicate peas.
- Cooked ham: Dice it into bite sized pieces so every forkful has a little salty richness.
- Heavy cream: This is what makes the sauce silky and cling to the pasta, don't skimp here.
- Unsalted butter: It gives you control over the salt level, especially since ham and Parmesan are already salty.
- Parmesan cheese: Freshly grated melts smoothly into the cream and adds that nutty, savory depth.
- Black pepper: Freshly ground makes a difference, it adds a gentle heat that doesn't compete with the other flavors.
- Salt: Use it sparingly in the sauce since the ham and cheese contribute plenty.
- Fresh parsley: Optional, but it adds a pop of color and a hint of freshness at the end.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, then drain and save half a cup of that starchy water. It's your secret weapon if the sauce gets too thick later.
- Start the base:
- Melt butter in a large skillet over medium heat, then add the chopped onion and let it soften for three minutes until it smells sweet and looks translucent. Toss in the garlic and stir for just one minute so it doesn't brown.
- Brown the ham:
- Stir in the diced ham and let it cook for two to three minutes until the edges start to brown and crisp just a little. This step adds a deeper, almost caramelized flavor to the dish.
- Add the peas:
- Toss in the peas and cook for two minutes until they turn bright green and tender. If you're using frozen, just heat them through until they're no longer icy.
- Build the sauce:
- Pour in the cream and bring it to a gentle simmer, then stir in the Parmesan, salt, and pepper until the cheese melts and the sauce thickens slightly. It should coat the back of a spoon without being gluey.
- Toss it together:
- Add the drained penne to the skillet and toss everything until the pasta is coated in that creamy sauce. If it looks too thick, add a splash of the reserved pasta water until it reaches the consistency you like.
- Finish and serve:
- Remove the skillet from heat, sprinkle with fresh parsley and extra Parmesan if you want, and serve it immediately while it's still steaming. The sauce will thicken as it sits, so don't wait too long.
Save to Pinterest One evening I doubled the recipe for a neighbor who'd just had a baby, and she texted me later saying her husband asked if I could teach her how to make it. That's when I realized this dish had crossed over from weeknight convenience into something people actually remember. It's not fancy, but it's the kind of meal that makes people feel cared for. I think it's because the flavors are familiar but put together in a way that feels a little special, like someone took the time even when they didn't have much of it.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When you reheat it, add a splash of milk or cream in a skillet over low heat and stir gently until it loosens up again. I've tried microwaving it, and it works in a pinch, but the stovetop method keeps the texture much better. If the pasta has soaked up too much sauce, a little pasta water or even chicken broth can bring it back to life. Just don't overheat it or the cream can separate and turn oily.
Swaps and Substitutions
If you don't have ham, cooked chicken or turkey work beautifully, or you can leave the meat out entirely and add sautéed mushrooms for an earthy richness. Half and half makes a lighter sauce if heavy cream feels too indulgent, though it won't be quite as velvety. I've used frozen spinach instead of peas when I'm out, and it adds a different kind of green that's just as satisfying. Pecorino Romano can stand in for Parmesan if you want a sharper, saltier bite. Any short pasta with ridges or curves will hold the sauce well, so feel free to use rigatoni, fusilli, or even shells.
Serving Suggestions
This pasta feels complete on its own, but a simple arugula salad with lemon vinaigrette cuts through the richness nicely. Garlic bread is always a hit, especially for soaking up any extra sauce left in the bowl. A crisp white wine like Sauvignon Blanc or Pinot Grigio balances the creaminess without overwhelming the delicate pea flavor. If you want to make it more of a feast, roasted asparagus or a side of glazed carrots would fit right in.
- Serve with crusty bread to mop up every last bit of sauce.
- Pair with a light green salad dressed simply so it doesn't compete.
- Finish with fresh cracked pepper and extra Parmesan at the table for anyone who wants more.
Save to Pinterest This is the kind of recipe that grows with you, adapting to whatever's in the fridge and whatever mood you're in. It's been a Tuesday savior and a Sunday comfort, and I hope it finds a place in your kitchen the way it has in mine.
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 retain excellent flavor and texture in this dish.
- → What's the best way to achieve the right sauce consistency?
Reserve pasta water before draining—this starchy liquid adjusts sauce thickness perfectly. Add it gradually while tossing to reach your desired consistency without over-thinning the cream sauce.
- → Can I make this lighter with less cream?
Absolutely. Substitute half-and-half for heavy cream for a lighter version, or use a 1:1 blend of cream and chicken broth. The dish remains delicious and creamy.
- → What proteins work well as substitutes for ham?
Cooked chicken, turkey, or bacon are excellent alternatives. Smoked salmon also pairs beautifully with peas for a different flavor profile. Use roughly the same quantity as the ham.
- → How do I prevent the cream sauce from breaking?
Keep heat at medium or below, and stir gently when adding cream. Bring to a gentle simmer rather than a rolling boil. Remove from heat before final tossing if concerned.
- → What vegetables can I add to this dish?
Sautéed asparagus, baby spinach, diced bell peppers, or mushrooms complement the flavor beautifully. Add tender vegetables near the end to maintain texture.