Spring Pea & Ham Pasta (Print)

Vibrant penne tossed with sweet spring peas, savory ham, and creamy sauce. Quick, comforting, and ready in just 30 minutes.

# 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

→ Meat

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 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 turns forgotten holiday ham into something fresh and exciting without any complicated techniques.
  • The creamy sauce clings to every piece of penne, and the peas add little bursts of sweetness that balance the salty ham perfectly.
  • You can have this on the table in thirty minutes, which means weeknight dinner stress practically disappears.
  • It tastes like spring even when the weather outside hasn't quite caught up yet.
02 -
  • Reserve that pasta water before you drain, because once it's gone, you can't get it back, and it's the only thing that will loosen a thick sauce without making it watery.
  • Don't let the garlic burn when you add it to the butter, because burnt garlic turns bitter and will ruin the whole dish in seconds.
  • If your sauce breaks or looks grainy, it's usually because the heat was too high or you added the cheese too fast, so keep the heat gentle and stir constantly.
03 -
  • Cook your pasta one minute less than the package directions suggest, because it will finish cooking in the sauce and soak up all that creamy flavor.
  • If your sauce looks too thin, let it simmer for an extra minute or two before adding the pasta, and it will thicken up naturally as the cream reduces.
  • Always add the Parmesan off the heat or on very low heat, because high temperatures can make it seize up and turn grainy instead of melting smoothly.
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