Creamy Ham and Pea Pasta

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This Creamy Ham and Pea Pasta is a quick dinner that feels richer than it is. Short pasta, diced ham and sweet peas are tossed in a simple Parmesan sauce made with milk, butter and a spoonful of flour.

When groceries are this expensive, the smartest dinners start with what’s already in the kitchen. A cup and a half of leftover ham, a box of pasta and a bag of frozen peas are all this one asks for.

The peas cook in the pasta water for the last two minutes, so there’s one less pan to wash. Drain everything through a colander, then make the sauce in the same pot.

It’s ready in about 25 minutes, and kids tend to like it.

Ingredients and Swaps

• Pasta: Short shapes like penne, rotini or shells.
• Ham: Leftover or deli ham, diced. Cooked bacon or shredded chicken work when there’s no ham.
• Peas: Frozen, cooked with the pasta for the last 2 minutes. Steamed broccoli or leftover roasted asparagus are good swaps.
• Sauce: Butter, flour, milk and Parmesan. Whole or 2% milk gives the creamiest result.

Tips for a Smooth Cream Sauce

• Save some pasta water. Set a cup in the colander before draining so you don’t forget.
• Whisk the milk in gradually. Adding it slowly keeps the sauce free of lumps.
• Simmer until it coats a spoon. The sauce thickens in 3–4 minutes.
• Add the cheese off the heat. It melts smoothly and doesn’t clump.
• Taste before salting. Ham and Parmesan are both salty.

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Creamy Ham and Pea Pasta

Short pasta, diced ham and sweet peas in a simple Parmesan sauce made with milk. A 25-minute dinner that uses up leftover ham.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 12 ounces short pasta such as penne, rotini or shells
• 1 cup frozen peas
• 2 tablespoons butter
• 2 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1½ cups milk
• ½ cup grated Parmesan cheese
• 1½ cups cooked ham diced
• ¼ teaspoon black pepper
• Salt to taste

Method

 

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, adding the peas for the last 2 minutes.
2. Scoop out ½ cup of the pasta water, then drain the pasta and peas.
3. Return the pot to medium heat and melt the butter. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
4. Slowly whisk in the milk. Simmer for 3–4 minutes, whisking often, until the sauce thickens enough to coat a spoon.
5. Stir in the Parmesan, ham and pepper.
6. Add the pasta and peas and toss to coat, adding a splash of the pasta water if the sauce is too thick. Taste and add salt if needed.

Notes

• Ham and Parmesan are both salty, so taste before adding salt.
• Whole or 2% milk gives the creamiest sauce.
• Add a squeeze of lemon at the end to brighten the flavor.
• A pinch of red pepper flakes adds a little heat.

What to Serve with It

A green salad, Lemon Parmesan Roasted Asparagus or garlic bread. A squeeze of lemon at the end brightens the sauce.

Storage and Reheating

• Refrigerate leftovers for up to 3 days.
• Reheat with a splash of milk to loosen the sauce.
• Freezing isn’t recommended. The sauce separates and the pasta turns soft.

You might also like: Creamy Garlic Pasta with Spinach and Lemon Butter Shrimp Pasta.

Ham and Pea Pasta Questions

Can I make the sauce without flour?

Yes. Skip the flour, use ¾ cup of heavy cream in place of the milk and simmer until slightly thickened.

How do I keep the sauce from getting too thick?

Stir in the reserved pasta water a splash at a time until it’s as loose as you like.