Spring Pea & Ham Pasta (Printable)

Vibrant penne dish with sweet spring peas, diced ham, and silky cream sauce. A quick, satisfying 30-minute meal.

# What You 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

→ Meats

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

# Directions:

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

# Expert Suggestions:

01 -
  • It turns leftover ham into something you'll actually crave, not just tolerate.
  • The sauce comes together in one skillet with no fuss and hardly any cleanup.
  • Sweet peas and salty ham balance each other in a way that feels both comforting and bright.
  • You can have it on the table in thirty minutes, even on a weeknight when everything feels rushed.
02 -
  • Always reserve pasta water before draining, it's the only thing that can loosen a sauce that's gone too thick without making it greasy.
  • Don't let the garlic sit in the hot butter for more than a minute or it'll turn bitter and ruin the whole base.
  • Stir the Parmesan in off the heat if the sauce starts to look grainy, high heat can make cheese seize up.
03 -
  • Salt your pasta water generously, it should taste like the sea, because this is your only chance to season the pasta itself.
  • Don't rinse the pasta after draining, that starch helps the sauce cling and creates a silkier texture.
  • Taste the sauce before adding salt, the ham and Parmesan are already salty and it's easy to overdo it.
  • If you want a little heat, add a pinch of red pepper flakes when you cook the garlic.
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