Spring Pea & Ham Pasta

Last March, when the first bunches of sweet peas appeared at the farmers market, I grabbed two bags before realizing I had no real plan for them. The air was still crisp enough to justify something hearty, yet those bright green pods screamed spring was finally winning. I ended up with leftover ham from Sunday dinner and suddenly this pasta made itself. Something about the sweetness of fresh peas against salty ham just clicked.

I made this for my brother who claims to hate cream sauces and he went back for seconds. The trick is letting the ham get slightly crispy in the butter before adding anything else. Those little browned bits dissolve into the cream and suddenly the whole house smells like something worth staying in for.

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch sauce perfectly and the hollow centers hold onto bits of ham and peas
• 1 cup (150 g) fresh or frozen peas: Fresh peas need just 2 minutes while frozen take an extra minute to heat through completely
• 2 cloves garlic, minced: Add after the onion softens so it does not burn and turn bitter
• 1 small onion, finely chopped: Diced small helps it disappear into the sauce rather than sitting in obvious chunks
• 1 cup (150 g) cooked ham, diced: Leftover holiday ham works beautifully but diced ham steak works in a pinch
• 1 cup (240 ml) heavy cream: Creates that velvety restaurant quality coating you cannot get with milk alone
• 2 tbsp unsalted butter: Starting with butter instead of oil adds essential richness to the base
• 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts better and tastes brighter than pre grated
• 1/2 tsp freshly ground black pepper: Fresh cracked makes a noticeable difference in depth of flavor
• 1/4 tsp salt, plus more for pasta water: The pasta water should taste salty like the sea
• 2 tbsp chopped fresh parsley (optional): Adds a fresh pop of color and a light herbal finish

Instructions

Get the pasta going first:

Bring a large pot of generously salted water to a rolling boil and cook penne until al dente. Drain while reserving about half a cup of that starchy pasta water before you forget.

Build your flavor base:

Melt butter in a large skillet over medium heat and sauté the onion for 3 minutes until it turns translucent. Add garlic and cook just 1 minute more until fragrant but not browned.

Give the ham some attention:

Stir in the diced ham and let it cook for 2 to 3 minutes until the edges start to brown and get a little crispy.

Add the peas:

Toss in the peas and cook for 2 minutes until they turn bright green. Frozen peas might need an extra minute to heat completely through.

Create the sauce:

Pour in the heavy cream and bring everything to a gentle bubble. Stir in Parmesan, salt, and pepper until the cheese melts and the sauce thickens slightly.

Bring it all together:

Add the drained pasta to the skillet and toss until every piece is coated. Add a splash of that reserved pasta water if the sauce looks too thick.

Finish and serve:

Remove from heat immediately and sprinkle with fresh parsley and extra Parmesan. This dish waits for no one so serve it right away while the sauce is silky and hot.

Save

My friend asked if she could use milk instead of cream and technically yes but the sauce never quite achieves that luxurious coating. Some nights you make do with what is in the fridge and that is completely valid.

Choosing Your Ham

Leftover baked ham from a holiday dinner gives the best flavor since it has already absorbed all those spices from the glaze. Deli ham works in a pinch but try to get thick slices you can dice yourself rather than thin sandwich slices. The texture matters as much as the taste here.

Fresh vs Frozen Peas

Fresh spring peas need barely any cooking time and taste remarkably sweet straight from the pod. Frozen peas have been blanched already so you are really just heating them through. Both work perfectly so do not stress over finding fresh ones in March.

Making It Lighter

Half and half creates a perfectly respectable sauce if you are watching calories though it will not cling quite as thickly. You could also stretch the cream with chicken broth for a lighter version. Some evenings call for full indulgence while others need a compromise.

• Add a handful of baby spinach during the last minute of cooking for extra nutrients
• Sauté asparagus pieces along with the onions if you want more spring vegetables
• Whole wheat penne works if you need extra fiber

Save

This pasta has become my go to when the calendar says spring but the weather has not gotten the memo yet. Hope it finds its way into your regular rotation too.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Absolutely. Frozen peas work beautifully in this dish—just add them directly from frozen and cook until heated through, about 2 minutes. No thawing required.

→ What other meats can I use?

Cooked chicken, turkey, or even crumbled bacon make excellent substitutes for ham. Each brings a slightly different savory profile to the creamy sauce.

→ Can I make this lighter?

Replace heavy cream with half-and-half for a lighter version. You can also increase the vegetable content by adding asparagus or baby spinach.

→ What wine pairs well with this?

A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. Their bright acidity complements the creamy sauce and sweet peas.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the sauce's consistency.