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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
