Go Back
Creamy ham and pea pasta with Parmesan in a bowl

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.