Spring Pea & Ham Pasta

Spring Pea & Ham Pasta is a vibrant and comforting dish that perfectly captures the essence of a fresh March meal. Combining sweet spring peas with savory diced ham in a rich Parmesan cream sauce, this hearty penne dish is as satisfying as it is simple to prepare, making it an ideal choice for a quick weeknight dinner.

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Whether you are looking for a way to use leftovers or simply want a bowl of pure comfort, this recipe offers a delicious fusion of textures and flavors. The creaminess of the heavy cream and butter pairs beautifully with the bite of the pasta and the pop of fresh peas.

Ingredients

• 350 g (12 oz) penne pasta
• 1 cup (150 g) fresh or frozen peas
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup (150 g) cooked ham, diced
• 1 cup (240 ml) heavy cream
• 2 tbsp unsalted butter
• 1/2 cup (50 g) grated Parmesan cheese
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt, plus more for pasta water
• 2 tbsp chopped fresh parsley (optional)

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.

Step 2

While the pasta cooks, melt butter in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute more.

Step 3

Stir in the diced ham and cook for 2–3 minutes until lightly browned and heated through.

Step 4

Add the peas and cook for 2 minutes until bright green (if using frozen, cook until heated through).

Step 5

Pour in the cream and bring to a gentle simmer. Add Parmesan, salt, and pepper, stirring until the cheese melts and the sauce thickens slightly.

Step 6

Add the drained penne to the skillet, tossing to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.

Step 7

Remove from heat. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately.

Zusatztipps für die Zubereitung

Using a large skillet is essential for properly tossing the pasta with the sauce. Keep a wooden spoon handy for stirring and a chef's knife for dicing the ham and onion precisely. Don't forget to reserve some pasta water; its starch helps emulsify the sauce for a silkier finish.

Varianten und Anpassungen

For a different flavor profile, you can substitute the ham with cooked chicken or turkey. If you prefer a lighter version of this dish, swap the heavy cream for half-and-half. To add even more nutrition, consider tossing in some sautéed asparagus or a handful of baby spinach at the end.

Serviervorschläge

This pasta is best enjoyed hot, immediately after tossing. To elevate the meal, pair it with a crisp glass of Sauvignon Blanc or Pinot Grigio. A final garnish of fresh parsley adds a pop of color and freshness to every plate.

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This Spring Pea & Ham Pasta is a testament to how simple ingredients like penne, ham, and cream can come together to create a truly hearty and memorable meal. Enjoy your cooking!

Recipe Q&A

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work wonderfully and often taste fresher since they're frozen at peak ripeness. Simply add them directly to the skillet and cook until heated through, about 2-3 minutes. No thawing needed.

→ What if I don't have leftover ham?

Substitute with cooked chicken, turkey, or pancetta for similar results. Cooked shrimp also pairs beautifully with the creamy sauce and peas for a lighter alternative.

→ How can I make this sauce lighter?

Replace heavy cream with half-and-half or whole milk for a less rich sauce. You can also use Greek yogurt stirred in at the end for tangy creaminess with fewer calories.

→ Why should I reserve pasta water?

Pasta water contains starch that helps emulsify the cream sauce, creating a silky texture that clings to the pasta. It's perfect for loosening the sauce if it becomes too thick.

→ What wine pairs best with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy sauce and bright peas beautifully. Their acidity cuts through the richness and refreshes the palate between bites.

→ Can I add other vegetables?

Absolutely. Sautéed asparagus, baby spinach, mushrooms, or sun-dried tomatoes add great texture and nutrition. Add heartier vegetables during the initial sauté; delicate ones like spinach go in at the end.