Pin it The first time I made this was on a rainy Tuesday when I had leftover Easter ham and a bag of peas staring at me from the freezer. Something about the combination felt like it belonged in an Italian nonna's kitchen, not my cramped Brooklyn apartment. But the way the cream sauce clung to the penne and those sweet little peas popped between my teeth changed my whole week. Now it's the dish I make when I need comfort but don't want to spend hours at the stove.
Last March, my sister dropped by unexpectedly while I had a pot bubbling away. She stood in the doorway, inhaling deeply, and immediately asked what smelled so incredible. We ended up eating standing at the counter, twirling pasta and talking until the pan was scraped clean. Sometimes the best meals aren't the ones you planned for hours.
Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the cream sauce perfectly, though rigatoni works if that's what you have on hand
- 1 cup (150 g) fresh or frozen peas: Fresh peas need just minutes to cook while frozen ones should be thawed slightly first
- 2 cloves garlic, minced: Don't use garlic powder here—the fresh aroma builds the foundation of the sauce
- 1 small onion, finely chopped: Yellow onion becomes sweet and mellow as it sautés, balancing the salty ham
- 1 cup (150 g) cooked ham, diced: Leftover holiday ham is ideal, but a good quality deli ham works in a pinch
- 1 cup (240 ml) heavy cream: Room temperature cream incorporates more smoothly into the sauce
- 2 tbsp unsalted butter: Adds richness and helps bloom the garlic's flavor
- 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts better than the pre-shredded stuff
- 1/2 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in the final dish
- 1/4 tsp salt, plus more for pasta water: The pasta water should taste like the sea
- 2 tbsp chopped fresh parsley (optional): Adds a bright finish and makes everything look restaurant worthy
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Before draining, scoop out 1/2 cup of the starchy pasta water—this liquid gold will save your sauce later if it gets too thick.
- Build the flavor base:
- While the pasta bubbles away, melt butter in a large skillet over medium heat. Toss in the chopped onion and sauté for about 3 minutes until it turns translucent and fragrant, then add the garlic for just 60 seconds so it doesn't burn.
- Add the protein and peas:
- Stir in the diced ham and let it cook for 2–3 minutes until the edges start to brown and get slightly crispy. Add the peas and cook another 2 minutes until they're bright green and tender.
- Create the creamy sauce:
- Pour in the cream and bring everything to a gentle simmer. Sprinkle in the Parmesan, salt, and pepper, stirring constantly until the cheese melts and the sauce coats the back of a spoon.
- Bring it all together:
- Add the drained penne to the skillet and toss vigorously to coat every tube with sauce. If it looks too thick, splash in some of that reserved pasta water a tablespoon at a time until glossy and perfect.
- Finish and serve:
- Remove from heat immediately and sprinkle with fresh parsley and extra Parmesan if you're feeling fancy. This dish waits for no one—serve while it's piping hot and the sauce is at its creamiest.
Pin it This recipe became a Friday night staple during a particularly brutal winter. Something about the bright green peas against that creamy white sauce made the kitchen feel a little more like spring, even when snow was piling up outside the window. My roommate started requesting it weekly, and honestly, I never said no.
Making It Lighter
Half-and-half steps in beautifully for heavy cream when you want something less rich. The sauce won't be quite as thick, but the flavor still shines through. You can also swap in whole wheat pasta for extra fiber and a nuttier taste that holds up well against the ham.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the cream while complementing the sweet peas. If you prefer red, a light Pinot Noir works surprisingly well without overpowering the dish. For a non-alcoholic option, try sparkling water with a squeeze of lemon—the acidity balances the richness beautifully.
Get Creative with Variations
Sometimes I throw in a handful of baby spinach during the last minute of cooking for extra color and nutrients. Sautéed asparagus chunks work beautifully in place of peas when spring rolls around. And if you don't eat pork, cooked chicken or turkey makes an excellent substitute that still delivers that satisfying protein bite.
- Use bacon instead of ham for a smokier depth of flavor
- Add a pinch of red pepper flakes if you like a little heat
- Stir in lemon zest right before serving to brighten everything up
Pin it There's something deeply satisfying about turning simple leftovers into a meal that feels special. This pasta reminds me that good cooking doesn't require complicated techniques or rare ingredients—just a little attention and the willingness to let simple ingredients shine.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly in this dish. Simply cook them until heated through in step 4, which takes about the same time as fresh peas. They're convenient and maintain their bright color and sweetness.
- → What pasta shapes work best as alternatives?
Penne is ideal because its ridges catch the creamy sauce, but you can also use rigatoni, fusilli, or farfalle. Avoid very long pastas like spaghetti, which won't hold the sauce as effectively.
- → How can I make this sauce lighter?
Substitute half of the heavy cream with whole milk or use half-and-half entirely for a lighter version. You can also reduce the butter slightly without affecting the dish's overall quality.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc and Pinot Grigio complement the creamy sauce and delicate peas beautifully. Their acidity cuts through the richness and enhances the ham's savory notes.
- → Can I add vegetables to this dish?
Absolutely. Sautéed asparagus, baby spinach, mushrooms, or diced bell peppers work wonderfully. Add them during the cooking process, adjusting the timing so they reach your preferred tenderness.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water while draining the penne. If your sauce thickens too much when combined with the pasta, gradually add reserved pasta water while tossing until you achieve the desired consistency.