Spring Pea & Ham Pasta

Last March, I stood in my kitchen staring at a container of leftover Easter ham and a bag of peas that needed using. The wind was howling outside, but something about the bright green peas against the pink ham felt like spring trying to break through. I tossed everything together with some cream and pasta, and my husband took one bite and asked why I don't make this every week. Now it's become our go-to when we want something comforting but still fresh enough to feel like the season is turning.

I made this for my sister when she was recovering from surgery, and she told me it was the first thing that actually tasted good in days. There's something about the combination of creamy sauce and tender pasta that just feels like a hug, especially when you need it most.

Ingredients

• Penne pasta: The ridges catch all that creamy sauce perfectly
• Fresh or frozen peas: Fresh peas are sweeter but frozen work beautifully when they're not in season
• Ham: Leftover holiday ham is perfect, but any cooked ham works
• Heavy cream: Creates that velvety restaurant-style sauce
• Parmesan cheese: Use freshly grated for the best melt
• Butter: The foundation for building those sautéed flavors
• Onion and garlic: Don't rush this step, the sweetness they develop is worth it

Instructions

Get your pasta water going:

Salt the water generously, it should taste like the sea

Build your flavor base:

Let the onion soften until translucent before adding the garlic, or it might burn

Crisp the ham:

Those browned edges add so much depth, don't rush this step

Bring it together with cream:

Let it bubble gently, not a rolling boil, to prevent separating

Everything meets in the skillet:

Toss the pasta vigorously so every piece gets coated

Save

This recipe has saved so many weeknight dinners when we're too tired to think but still want something real. It's become one of those meals I can make without even looking at the recipe, which is always the sign of a keeper in my book.

Making It Your Own

Leftover roast chicken works beautifully if you don't eat ham, and I've even used crispy bacon in a pinch. The beauty is in the method, not the exact ingredients.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the richness beautifully, but honestly, an icy glass of Pinot Grigio is what I usually reach for on a Tuesday night. Something about the acidity just wakes everything up.

Side Dish Ideas

A simple green salad with lemon vinaigrette keeps the meal from feeling too heavy, especially in early spring when you're craving something lighter. A crusty baguette for mopping up sauce never hurts either.

• Add some sautéed asparagus to make it even more spring-forward
• A handful of baby spinach wilts beautifully right at the end
• Leftovers reheat surprisingly well for tomorrow's lunch

Save

There's nothing quite like a bowl of this pasta when the weather can't decide what season it is. Spring in a bowl, every single time.

Recipe FAQ

→ Can I use frozen peas instead of fresh?

Absolutely. Frozen peas work wonderfully and require slightly longer cooking—just 2–3 minutes—until heated through. They're convenient and deliver the same bright flavor.

→ What if I don't have heavy cream?

Half-and-half creates a lighter version with good results. Alternatively, use whole milk with a cornstarch slurry to achieve a similar creamy consistency.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water before draining and add it gradually while tossing. Pasta water contains starch that helps the sauce cling to the noodles without becoming dense.

→ What proteins can substitute for ham?

Cooked chicken, turkey, or pancetta all work beautifully. Pancetta adds a more robust, smoky flavor while chicken and turkey offer milder alternatives.

→ Is this dish suitable for meal prep?

Yes, though it's best enjoyed fresh. Store leftovers separately in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of cream to restore creaminess.

→ What wine pairs well with this pasta?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy sauce and fresh peas beautifully, cutting through the richness with bright acidity.