Ham and Pea Pasta Recipe

Introduction

This Ham and Pea Pasta is a comforting and creamy dish that’s perfect for weeknight dinners. Combining tender ham, sweet peas, and a rich Parmesan sauce, it comes together quickly for an easy, satisfying meal.

Ingredients

• 1 pound dry elbow macaroni (1 box)
• 2 tablespoons unsalted butter (¼ stick)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 10 ounces frozen peas (1 package)
• 16 ounces ham steaks, cut into ½ inch cubes (2 packages)
• 1¼ cups heavy cream, room temperature
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese (plus more for serving)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Boil the pasta in salted water according to the package directions. Drain and set aside.
2. Step 2: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for 1 more minute.
3. Step 3: Add the cubed ham and frozen peas to the skillet. Cook for 2-3 minutes, stirring occasionally, until heated through.
4. Step 4: Stir in the heavy cream and chicken broth. Simmer the mixture for 5 minutes or until it slightly thickens.
5. Step 5: Mix in the grated Parmesan cheese, then season with salt and freshly ground black pepper to taste.
6. Step 6: Add the drained pasta to the skillet and stir well to combine. Cook, stirring, until everything is warmed through.
7. Step 7: Serve the pasta topped with chopped fresh parsley and additional Parmesan if desired.

Tips & Variations

• For extra flavor, try using smoked ham or add a pinch of crushed red pepper flakes for a subtle heat.
• You can substitute peas with fresh spinach or asparagus for a different green vegetable option.
• If you prefer a lighter sauce, replace half of the heavy cream with milk or use all chicken broth instead.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with other short pasta shapes like penne, rotini, or shells. Just adjust the cooking time according to the package instructions.

Is it possible to make this dish ahead of time?

Yes, you can prepare the sauce and cook the pasta in advance, then combine and reheat when ready to serve. This can save time on busy days.

Ham and Pea Pasta Recipe

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★★★★★

4.9 from 92 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

A comforting and creamy Ham and Pea Pasta recipe featuring tender elbow macaroni tossed with sautéed ham, sweet peas, and a luscious Parmesan cream sauce. Easy to prepare on the stovetop, this dish is perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

Pasta

• 1 pound dry elbow macaroni (1 box)

Sauce and Mix-ins

• 2 tablespoons unsalted butter (¼ stick)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 10 ounces frozen peas (1 package)
• 16 ounces ham steaks, cut into ½ inch cubes (2 packages)
• 1¼ cups heavy cream (room temperature)
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese (plus more for serving)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

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Instructions

1. Boil the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions, typically around 8-10 minutes, until al dente. Drain the pasta and set aside.
2. Sauté Onions and Garlic: In a large skillet or Dutch oven over medium heat, melt the butter. Add the diced yellow onion and sauté for 5-7 minutes until translucent and softened. Add the minced garlic and cook for an additional minute until fragrant.
3. Cook Ham and Peas: Add the cubed ham and frozen peas to the skillet. Stir and cook for 2-3 minutes until peas are heated through and ham starts to brown lightly.
4. Simmer Cream and Broth: Pour in the heavy cream and low-sodium chicken broth. Stir everything together and let it simmer gently for about 5 minutes, or until the sauce thickens slightly.
5. Add Cheese and Season: Stir in the grated Parmesan cheese until melted and well combined. Season the sauce with kosher salt and freshly ground black pepper according to your taste.
6. Combine Pasta and Sauce: Add the drained pasta into the skillet. Stir carefully to coat all the pasta evenly with the creamy ham and pea sauce. Heat through for a minute or two, stirring occasionally.
7. Serve: Dish the pasta onto plates or a serving bowl. Garnish generously with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately while warm.

Notes

• Use low-sodium chicken broth to control the saltiness of the dish.
• Heavy cream at room temperature helps the sauce come together smoothly without curdling.
• Feel free to substitute elbow macaroni with other short pasta shapes like penne or rotini.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
• For a lighter version, replace heavy cream with half-and-half or whole milk, but the sauce will be less rich.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: ham and pea pasta, creamy pasta, elbow macaroni recipe, easy weeknight dinner, ham pasta