Spring Pea & Ham Pasta

March always brings that weird in-between weather where you crave something comforting but fresh, and this pasta hits exactly that note. I threw it together on a rainy Tuesday when I stared at a bag of frozen peas and some leftover Easter ham, wondering if they could become dinner. The cream sauce was originally an accident—I meant to make something lighter but grabbed the wrong carton from the fridge, and honestly, thank goodness for that mistake.

Last month my neighbor stopped by while this was bubbling away on the stove, and she literally stood in my kitchen until I plated her a bowl. The way the creamy sauce clings to each penne tube, with little pops of sweet pea breaking through the smoky ham, it is the kind of dinner that makes people linger at the table even when they have somewhere else to be.

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch sauce beautifully, and the tube shape holds onto peas and ham bits
• 1 cup (150 g) fresh or frozen peas: Fresh peas need barely any cooking while frozen ones should be completely thawed first
• 2 cloves garlic, minced: Fresh minced garlic gives a sharper bite than powder, which cuts through the rich cream
• 1 small onion, finely chopped: Yellow onion works great but shallots add a lovely sweetness if you have them
• 1 cup (150 g) cooked ham, diced: Leftover holiday ham is perfect here, or grab thick-cut ham steaks from the deli
• 1 cup (240 ml) heavy cream: Do not use milk or it will not thicken properly into a velvety sauce
• 2 tbsp unsalted butter: Adds richness to the sautéed aromatics and helps the sauce cling to pasta
• 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts better than pre-shredded, which has anti-caking agents
• 1/2 tsp freshly ground black pepper: Creamy dishes need plenty of pepper to cut through the richness
• 1/4 tsp salt, plus more for pasta water: The pasta water should taste as salty as the sea
• 2 tbsp chopped fresh parsley (optional): Adds a bright pop of color and freshness against the pale cream sauce

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a rolling boil before you start anything else, then cook the penne until it still has a tiny bite in the center

Sauté the aromatics while pasta cooks:

Melt butter in a large skillet over medium heat, soften the onion for about 3 minutes until translucent, then add garlic for just 60 seconds so it does not burn

Brown the ham slightly:

Stir in the diced ham and let it cook for 2 to 3 minutes until the edges get a little golden and the ham is heated through

Add the peas:

Toss in the peas and cook for 2 minutes until they turn bright green if fresh, or until completely heated through if frozen

Build the cream sauce:

Pour in the cream and bring it to a gentle bubble, then stir in the Parmesan, salt, and pepper until the cheese melts and the sauce thickens enough to coat a spoon

Combine everything:

Add the drained pasta to the skillet and toss vigorously to coat each piece, adding splashes of the reserved pasta water if the sauce looks too thick or gloppy

Finish and serve:

Take the skillet off the heat immediately and sprinkle with fresh parsley and extra Parmesan before it goes cold

Save to Pinterest

This recipe has become my go-to whenever someone has had a rough week and needs a hug in bowl form. My sister actually requested it for her birthday dinner instead of going out to a restaurant, which feels like the highest compliment a pasta can receive.

Making It Lighter

Half-and-half works in a pinch but the sauce will be thinner and less luxurious. You could increase the Parmesan slightly to compensate for the reduced richness, or add an extra splash of pasta water to help it cling to the noodles.

Customizing the Mix-ins

Leftover cooked chicken or turkey work beautifully in place of ham if you need a pork-free option. For more vegetables, try adding sautéed asparagus pieces or baby spinach during the last minute of cooking so they wilt but still have texture.

Worth the Extra Effort

Grating your own Parmesan makes such a difference in how smoothly the cheese incorporates into the cream. Take the extra two minutes to grate it fresh rather than buying the pre-shredded stuff.

• A dry white wine like Sauvignon Blanc cuts through the richness of the cream sauce
• Crusty bread is essential for mopping up any sauce left in the bowl
• This pasta actually reheats surprisingly well for lunch the next day

Save to Pinterest

Hope this recipe finds its way into your regular rotation, especially on those nights when you need something that feels special but does not require hours in the kitchen.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work wonderfully in this dish. Simply add them directly to the skillet and cook until heated through, which takes about 2 minutes. They'll maintain a bright green color and tender texture.

→ What type of ham works best?

Any cooked ham—whether deli counter ham, leftover holiday ham, or canned ham—works well. Dice it into uniform pieces for even cooking and distribution throughout the pasta.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water before draining and keep it nearby. After combining the pasta with the cream sauce, gradually add reserved water while tossing until you reach your desired consistency. The starches in pasta water naturally help thin and emulsify the sauce.

→ Can I make this lighter without heavy cream?

Absolutely. Substitute half-and-half for heavy cream for a lighter version, or use a combination of cream and chicken broth. The dish will be slightly less rich but still delicious and satisfying.

→ What vegetables pair well with this dish?

Sautéed asparagus, baby spinach, or roasted spring vegetables complement the peas and ham beautifully. Add them in the final steps for added nutrition and texture without altering the cooking time.

→ Is this suitable for meal prep?

While best served fresh, you can prepare components ahead: cook pasta separately and store it with a light oil coating, prepare the cream sauce, and combine just before serving. Store leftovers in an airtight container for up to 2 days.