Save The first time I made this was on a rainy Tuesday when I had leftover holiday ham taking up space in my fridge. I was exhausted and just wanted something warm and comforting without much effort. The bright green peas against the cream sauce looked so pretty in the bowl that I actually paused to take a photo before digging in. Now it is my go to when I need dinner in under thirty minutes but still want it to feel special.
My sister was visiting last spring when I made a double batch of this pasta. We sat at the kitchen table for hours talking and eating, and she kept going back for just one more bite. She said it reminded her of something our grandmother would have made, though Grandma never cooked with cream like this. Now whenever she visits, this is the first meal she asks for.
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Ingredients
- Penne pasta: The ridges catch the creamy sauce perfectly so you get flavor in every bite
- Fresh or frozen peas: Sweet little bursts that cut through the richness of the cream
- Cooked ham: Leftover holiday ham works beautifully here, diced into bite sized pieces
- Heavy cream: Creates that velvety restaurant style sauce that coats every strand of pasta
- Parmesan cheese: Adds a salty depth that makes the whole dish come alive
- Garlic and onion: The aromatic foundation that gives the sauce its backbone
- Unsalted butter: Starting the sauce with butter adds an extra layer of richness
- Fresh parsley: A bright finish that makes the dish look as good as it tastes
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Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and cook the penne until it is just tender to the tooth. Drain but save that precious pasta water before you do.
- Build the flavor base:
- Melt butter in a large skillet over medium heat and cook the onion until it softens and turns translucent. Add the garlic for just a minute so it releases its fragrance without burning.
- Add the ham:
- Toss in the diced ham and let it cook until it gets those lovely browned edges and heats all the way through.
- Brighten with peas:
- Stir in the peas and watch them turn bright green as they cook for just a couple of minutes.
- Make it creamy:
- Pour in the cream and bring it to a gentle bubble. Add the Parmesan and seasonings, stirring until the cheese melts into the sauce.
- Bring it all together:
- Add the cooked pasta to the skillet and toss everything together until the sauce coats each piece. Use some of that reserved pasta water if the sauce needs loosening.
- Finish and serve:
- Sprinkle with fresh parsley and extra Parmesan right before serving while it is still steaming hot.
Save This pasta has become my answer to so many situations. Weeknight dinner, last minute guests, or just a craving for something comforting and creamy. There is something about the combination of sweet peas and salty ham that just works so beautifully together.
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Making It Your Own
I have played around with this recipe so many times and it is incredibly forgiving. Sometimes I use half and half instead of heavy cream when I want something lighter. You could swap in cooked chicken or turkey if ham is not your thing.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts right through the richness of the cream sauce. A simple green salad with lemon vinaigrette alongside helps balance the dish perfectly.
Make Ahead Wisdom
The sauce actually tastes even better after it sits for a day as the flavors meld together. You can prep everything ahead of time and just throw it together when you are ready to eat. The pasta will absorb more sauce as it sits though.
- Cook pasta slightly more al dente than usual if reheating
- Store extra sauce separately to keep the pasta from getting mushy
- A splash of milk or cream helps loosen leftovers when reheating
Save There is something so satisfying about a recipe that comes together this quickly but tastes like you spent hours on it. Enjoy every creamy, comforting bite.
Recipe Questions & Answers
- → Can I use frozen peas instead of fresh?
Absolutely. Frozen peas work beautifully in this dish. Simply add them directly to the skillet and cook until heated through, which takes about 2 minutes. They maintain their bright color and sweet flavor while being convenient and budget-friendly.
- → What pasta shapes work best?
Penne is excellent for catching the creamy sauce, but rigatoni, fusilli, or farfalle are equally delicious. Avoid very thin pastas like angel hair, which may get overwhelmed by the sauce. Choose shapes with ridges or curves to hold the cream and ingredients.
- → How can I make this lighter?
Substitute heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch to achieve a lighter consistency. You can also reduce the butter to 1 tablespoon and use less Parmesan. The dish remains creamy and satisfying with these adjustments.
- → Can I prepare this ahead?
Cook the pasta and prepare the sauce components separately, then combine just before serving. The finished dish is best enjoyed immediately for optimal texture. Leftovers can be refrigerated and gently reheated with a splash of cream or pasta water to restore the sauce consistency.
- → What are good meat alternatives?
Cooked chicken breast, turkey, or pancetta work wonderfully as substitutes for ham. You can also keep it vegetarian by using sun-dried tomatoes, roasted mushrooms, or crispy sage. Adjust seasoning as needed based on your protein choice.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy sauce and bright peas beautifully. The acidity cuts through the richness while the mineral notes enhance the dish's delicate flavors without overpowering them.
