Save The first time I made this pasta was on a rainy Tuesday when I had leftover Easter ham taking up space in my fridge. Something about the way the sweet peas popped against the salty ham felt like discovering a secret combination hiding in plain sight. Now every time I see peas at the farmers market, I think of that cozy kitchen and the way the cream sauce made everything feel indulgent but simple.
Last spring my neighbor dropped off a bag of fresh peas from her garden, and I threw together this dish on a whim. We ate it on her back porch while the kids ran through the sprinkler, and she kept asking what I put in the sauce because it tasted like something from a restaurant. The secret was just good ingredients and not overthinking it.
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Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the cream sauce perfectly, but any short pasta works
- 1 cup (150 g) fresh or frozen peas: Fresh peas are sweeter but frozen work beautifully, just dont overcook them
- 2 cloves garlic, minced: Fresh garlic makes a difference, but jarred works in a pinch
- 1 small onion, finely chopped: Yellow onion adds sweetness without overpowering the delicate peas
- 1 cup (150 g) cooked ham, diced: Leftover ham is perfect here, or grab thick-cut ham from the deli
- 1 cup (240 ml) heavy cream: Creates that velvety restaurant style sauce
- 2 tbsp unsalted butter: Building a flavor base for the sauce
- 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts better than pre shredded
- 1/2 tsp freshly ground black pepper: Fresh cracked pepper adds warmth
- 1/4 tsp salt, plus more for pasta water: The pasta water needs to taste like the ocean
- 2 tbsp chopped fresh parsley (optional): Adds a bright finish and makes it look pretty
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Instructions
- Get the pasta going:
- Bring a large pot of generously salted water to a rolling boil and cook penne until al dente, then drain but remember to save that pasta water, its liquid gold.
- Build your flavor base:
- Melt butter in a large skillet over medium heat, sauté onion for 3 minutes until it softens, then add garlic for just 1 minute until fragrant.
- Add the ham:
- Stir in the diced ham and let it cook for 2 to 3 minutes until it gets a little golden and smells amazing.
- Drop in the peas:
- Add peas and cook for 2 minutes until they turn bright green, frozen ones just need a quick heat through.
- Make the creamy sauce:
- Pour in cream and bring to a gentle bubble, then stir in Parmesan, salt, and pepper until the cheese melts and everything thickens up slightly.
- Bring it all together:
- Toss the pasta into the skillet and coat it in that gorgeous sauce, adding pasta water if it needs loosening up.
- Finish and serve:
- Sprinkle with fresh parsley and maybe some extra Parmesan, then get it on the table while its steaming hot.
Save This became my go-to when friends have babies because it reheats beautifully and feels like a hug in a bowl. One text from a new mom asking for the recipe confirmed this is one worth keeping in regular rotation.
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Making It Your Own
Sometimes I swap in half and half when I want something lighter, and honestly, nobody notices the difference except my jeans fitting better. The key is not skipping the butter step because thats where all that savory depth starts.
Perfect Pairings
A crisp white wine cuts through the cream, something like Sauvignon Blanc or Pinot Grigio that has some acid to balance things out. I also love a simple green salad with lemon vinaigrette on the side to break up the richness.
Getting Ahead
You can dice the ham and chop the vegetables in the morning, then everything comes together in minutes at dinner time. The sauce also reheats surprisingly well, just add a splash of cream or pasta water to bring it back to life.
- Make a double batch and freeze half for those nights when cooking feels impossible
- Leftovers make an amazing lunch the next day, if they last that long
- The pasta absorbs more sauce as it sits, so plan to add more liquid when reheating
Save Sometimes the simplest recipes are the ones that become part of who you are in the kitchen. This pasta has saved more weeknights than I can count, and I hope it does the same for you.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Absolutely. Frozen peas work perfectly in this dish — just add them directly from frozen and cook until heated through, about 2-3 minutes. No need to thaw beforehand.
- → What can I substitute for the heavy cream?
Half-and-half creates a lighter sauce while still providing creaminess. For a dairy-free option, try coconut milk or cashew cream, though the flavor profile will change slightly.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or pasta water to restore the creamy consistency.
- → Can I make this gluten-free?
Yes. Use your favorite gluten-free penne and double-check that your ham and all seasonings are certified gluten-free. The sauce naturally contains no gluten.
- → What other proteins work well in this dish?
Cooked chicken, turkey, or crispy pancetta make excellent alternatives to ham. For a vegetarian version, try sautéed mushrooms or white beans instead.
