Save I was staring at a chunk of leftover Easter ham in the fridge, wondering what to do with it besides sandwiches. The farmers market had just opened for spring, and those sweet English peas were piled high in baskets. I grabbed a bag on impulse, and by dinnertime, this pasta was bubbling away on the stove. It turned out to be one of those accidental weeknight wins that you end up making over and over.
The first time I served this to my neighbor, she asked for the recipe before she even finished her plate. She had been complaining about cooking fatigue all week, and I think the simplicity of it surprised her. We sat on the porch with our bowls, and she kept saying how something this easy had no business tasting this good. That moment reminded me why I love recipes that dont demand much but give back so generously.
Ingredients
- Penne pasta: The ridges and tubes grab onto the creamy sauce beautifully, and it cooks evenly every time without much attention.
- Fresh or frozen peas: Frozen peas are my secret weapon because they stay bright green and sweet, and theres no shelling involved on a busy night.
- Garlic: Minced fine so it melts into the butter and perfumes the whole dish without overpowering the delicate peas.
- Onion: A small one, chopped fine, adds a gentle sweetness that rounds out the savory ham.
- Cooked ham: Leftover ham is ideal here, already seasoned and ready to crisp up in the pan for little bursts of smoky flavor.
- Heavy cream: It creates that silky, luxurious sauce that clings to every piece of pasta without feeling too heavy.
- Unsalted butter: The base for sauteing, and it brings a richness that olive oil just cant match in this dish.
- Parmesan cheese: Freshly grated melts right into the cream and adds a nutty, salty depth that ties everything together.
- Black pepper: Freshly ground makes a difference, adding a gentle heat that wakes up the creamy sauce.
- Salt: Just a pinch in the sauce since the ham and Parmesan bring plenty of their own.
- Fresh parsley: Optional but lovely, 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 its just al dente with a tiny bite in the center. Drain it but keep half a cup of that starchy pasta water, it will save your sauce if it gets too thick.
- Saute the aromatics:
- Melt butter in a large skillet over medium heat, then add the onion and let it soften for about three minutes until its translucent and smells sweet. Toss in the garlic and stir for just a minute so it doesnt burn.
- Brown the ham:
- Add the diced ham to the skillet and let it cook for two to three minutes, stirring occasionally, until the edges start to caramelize and turn golden. This step adds a little smokiness that makes the whole dish sing.
- Cook the peas:
- Stir in the peas and cook for about two minutes until theyre bright green and tender. If youre using frozen, just heat them through until theyre no longer icy.
- Make the cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, and pepper. Let it bubble softly until the cheese melts and the sauce thickens just enough to coat the back of a spoon.
- Toss the pasta:
- Add the drained penne to the skillet and toss everything together until every piece is coated in that creamy, cheesy sauce. If it looks too thick, splash in a little reserved pasta water and stir until it loosens up.
- Finish and serve:
- Pull the skillet off the heat and sprinkle with fresh parsley and extra Parmesan if you like. Serve it right away while its still steaming and the sauce is clinging perfectly to the pasta.
Save One rainy Tuesday in March, I made this for my kids after soccer practice. They were soaked and cranky, and I needed something fast that would actually fill them up. The kitchen steamed up with the smell of garlic and butter, and by the time I set the bowls down, they were already reaching for forks. That night, this pasta became more than dinner, it became the thing that turned a rough evening around.
Choosing Your Pasta Shape
Penne works beautifully because the tubes catch the peas and the ridges hold onto the cream, but Ive also used rigatoni, fusilli, and even shells with great results. The key is picking a shape with some texture or a cavity so the sauce has somewhere to cling. Avoid delicate shapes like angel hair, they get lost under the weight of the cream and ham.
Making It Lighter or Richer
If you want to dial back the richness, swap the heavy cream for half and half or even whole milk, just add a tablespoon of flour to the butter at the start so the sauce thickens properly. On the other hand, if you want it more indulgent, stir in a handful of mascarpone or cream cheese at the end for an even silkier texture. Both versions have their place depending on the mood of the meal.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, add a splash of milk or cream and warm it gently in a skillet over low heat, stirring often so it doesnt separate. The microwave works in a pinch, but the stovetop brings the sauce back to life much better.
- Store the pasta and sauce together so the flavors keep mingling overnight
- If youre meal prepping, undercook the pasta by a minute so it doesnt get mushy when reheated
- Freeze individual portions in freezer safe containers for up to two months and thaw in the fridge before reheating
Save This pasta has become my go to for those nights when I need comfort without the effort. Its proof that a handful of simple ingredients and a little bit of butter can turn into something worth gathering around the table for.
Recipe FAQ
- → Can I make this dish ahead of time?
This pasta is best served immediately after tossing for optimal texture. However, you can prepare components separately and assemble just before serving. Store cooked pasta and sauce in separate containers for up to 2 days, then reheat gently before combining.
- → What can I substitute for ham?
Cooked chicken, turkey, pancetta, or prosciutto work wonderfully as alternatives. For a vegetarian option, try mushrooms, sun-dried tomatoes, or crispy sage. Adjust cooking times slightly based on your protein choice.
- → Is there a lighter version of this dish?
Absolutely. Replace heavy cream with half-and-half, whole milk, or a combination of both. You can also use Greek yogurt or crème fraîche for tanginess while reducing fat content. The sauce will be slightly thinner but equally delicious.
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly and are often just as nutritious. Add them directly to the skillet—no thawing needed. They'll cook through in about 2-3 minutes once added to the warm cream sauce.
- → What wine pairs best with this pasta?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement this dish beautifully. Their acidity cuts through the creamy sauce and brightens the flavors of the peas and ham, making for an elegant pairing.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water before draining—it's essential for adjusting sauce consistency. Add it gradually while tossing the pasta, a little at a time, until you reach your desired thickness. The starch in pasta water also helps the sauce cling to each piece.