Spring Pea & Ham Pasta

March hit differently this year, with rain streaking the kitchen windows and a fridge full of leftover ham from Sunday dinner. I craved something green and springlike but still comforting enough to chase away the gray afternoon chill. That's when peas and ham started calling to each other in my head, and this pasta became dinner within thirty minutes.

My sister dropped by unexpectedly that evening, and I watched her face light up when the creamy sauce hit the pasta. She asked for seconds before even finishing her first bowl, which is basically the highest compliment she can pay anything I cook. Now whenever I see fresh peas at the market, I think of that rainy Tuesday and how something so simple became a memory.

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch the creamy sauce beautifully, and the shape feels substantial enough to stand up to the ham
• 1 cup (150 g) fresh or frozen peas: Frozen work perfectly here, but fresh peas during peak season make this dish sing with sweetness
• 2 cloves garlic, minced: Dont let them brown or they'll turn bitter and overwhelm the delicate peas
• 1 small onion, finely chopped: Yellow onions work great, though shallots add a lovely subtle sweetness if you have them
• 1 cup (150 g) cooked ham, diced: Leftover holiday ham is perfect, or grab thickcut deli ham and cube it yourself
• 1 cup (240 ml) heavy cream: Creates that velvety restaurantstyle sauce that clings to every piece of pasta
• 2 tbsp unsalted butter: Start your sauce base with this for richness and depth
• 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts better than pregrated and has a nuttier flavor
• 1/2 tsp freshly ground black pepper: Cream needs plenty of black pepper to wake it up
• 1/4 tsp salt, plus more for pasta water: The pasta water needs to taste like the sea for properly seasoned noodles
• 2 tbsp chopped fresh parsley (optional): Adds a bright herbal finish and makes everything look gorgeous

Instructions

Get the pasta going:

Bring a large pot of generously salted water to a rolling boil and cook the penne until it's just al dente, then drain while reserving about 1/2 cup of that starchy pasta water before you forget

Build the flavor base:

Melt the butter in a large skillet over medium heat and sauté the chopped onion for about 3 minutes until it softens and turns translucent, then add the minced garlic for just one minute until fragrant

Add the ham:

Stir in the diced ham and let it cook for 2 to 3 minutes until it's lightly browned in spots and heated through, which releases even more flavor into the butter

Brighten with peas:

Toss in the peas and cook for 2 minutes until they turn bright green and tender, or just until heated through if you're using frozen ones

Make it creamy:

Pour in the heavy cream and bring everything to a gentle simmer, then stir in the Parmesan, salt, and pepper until the cheese melts and the sauce thickens enough to coat the back of a spoon

Bring it together:

Add the drained pasta to the skillet and toss everything together enthusiastically, adding a splash of that reserved pasta water if the sauce looks too thick

Finish and serve:

Remove the skillet from heat immediately, sprinkle with fresh parsley and extra Parmesan if you're feeling fancy, then serve while it's piping hot and the sauce is still glossy

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This recipe became my go-to for busy weeknights when I want something that feels special but doesn't require hours of hovering over the stove. Something about the bright green peas against the golden cream sauce makes even a Tuesday dinner feel like a celebration.

Making It Your Own

I've swapped the ham for leftover roasted chicken and it works beautifully, though the saltiness of ham really is perfect here. Sometimes I'll toss in a handful of baby spinach at the very end just to wilt it, which makes me feel slightly virtuous about all that cream.

What To Serve With It

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, though a simple green salad with lemon vinaigrette works just as well. The first time I made this for friends, I served it with garlic bread and we couldn't stop eating even though we were stuffed halfway through.

Timing Is Everything

The secret to this dish coming together smoothly is having everything prepped before you start cooking, since the sauce comes together in minutes. Once the pasta hits the skillet, things move fast, so having your ingredients ready means you won't be scrambling.

• Chop your ham and onion while the pasta water boils
• Measure out the cream and grate the cheese beforehand
• Set aside the pasta water before you drain, or you will definitely forget

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Hope this brings a little spring comfort to your kitchen, just like it did to mine on that rainy March evening.

Recipe Questions & Answers

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly in this dish. Simply add them during step 4 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 providing creaminess. For a dairy-free option, try full-fat coconut milk or a cashew cream alternative, though the flavor will change slightly.

→ How long do leftovers keep?

Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce. The pasta may absorb more liquid overnight.

→ Can I make this gluten-free?

Substitute the penne with your favorite gluten-free pasta. Use a sturdy shape like brown rice penne or chickpea pasta that holds up well to creamy sauces. Double-check that all other ingredients are certified gluten-free.

→ Can I use different meat?

Cooked chicken, turkey, or even crumbled bacon work beautifully in place of ham. For a vegetarian version, omit the meat entirely or add sautéed mushrooms for umami richness.

→ Why reserve pasta water?

The starchy pasta water helps bind the sauce to the noodles, creating a silkier texture. Add it gradually if the sauce seems too thick or if the pasta looks dry after tossing.