Spring Pea & Ham Pasta (Printer View)

A vibrant, creamy pasta dish with spring peas, savory ham, and penne in a rich sauce. Quick, easy, and perfect for March meals.

# Components:

→ Pasta

01 - 12 oz penne pasta

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Meats

05 - 1 cup cooked ham, diced

→ Dairy

06 - 1 cup heavy cream
07 - 2 tablespoons unsalted butter
08 - 1/2 cup grated Parmesan cheese

→ Seasonings

09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon salt, plus more for pasta water
11 - 2 tablespoons chopped fresh parsley, optional

# Method:

01 - 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.
02 - 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.
03 - Stir in the diced ham and cook for 2 to 3 minutes until lightly browned and heated through.
04 - Add the peas and cook for 2 minutes until bright green. If using frozen peas, cook until heated through.
05 - Pour in the heavy cream and bring to a gentle simmer. Add Parmesan, salt, and pepper, stirring until the cheese melts and the sauce thickens slightly.
06 - 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.
07 - Remove from heat. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms leftover ham into something your family will request by name instead of tolerate.
  • The sauce clings to every ridge of the penne without feeling gloppy or rich.
  • You can have dinner on the table in the time it takes to stream two episodes of anything.
  • The peas add color and sweetness that make the dish feel intentional, not improvised.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling instead of breaking.
  • Add the garlic after the onion softens or it will burn and turn bitter before anything else is ready.
  • Taste the sauce before adding more salt because the ham and Parmesan already bring plenty.
  • If your peas are frozen, don't thaw them first, just toss them in straight from the bag.
03 -
  • Use a skillet large enough to toss the pasta without it flying everywhere, a 12 inch works best.
  • Grate your Parmesan fresh from a block, pre grated cheese has anti caking agents that make the sauce grainy.
  • If you love garlic, double it, this dish can handle the extra punch.
  • Cook the pasta one minute shy of package directions since it will finish cooking in the sauce.
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