Sweet, salty, and creamy — that’s what you’ll get in every delicious serving of Pasta with Ham and Peas. Ready in thirty minutes, so make sure you add it to your collection of quick weeknight dinners!
Ham and peas, always a winning combo.
Even more so if you add pasta and a creamy sauce in there, right?
It’s also an excellent way of using any leftover ham that you have on hand — so, give it a go! 🙂
IF YOU WANT MORE DELICIOUS, EASY-TO-PREPARE PASTA DISHES, THEN YOU WILL LIKE THESE POSTS!
Ingredients
- Pasta – as you can see in the image above, I used a half tubular (mezze maniche) pasta for this recipe.
You can use any pasta shape you want, but I feel that the round ones like penne and rigatoni would be better than the long ones.
- Ham – use your favorite cooked ham and chop it into small cubes.
- Peas – I typically use frozen peas for this pasta with ham and peas recipe because it’s what I always have on hand.
- Cream – heavy cream (or sometimes called double cream).
- Parmigiano Reggiano – you need this for the sauce and serving, or parmesan if that’s what you have.
- Olive oil – use extra virgin olive oil, if possible.
- Shallot – sliced thinly, so it completely disappears in the sauce for this ham and pea pasta.
- Seasoning – salt and ground black pepper
Preparation
Start your ham and pea pasta by boiling a pot of salted water and cooking the pasta as instructed in the package.
While the pasta is cooking, place a medium or large pan over medium-high heat.
Pour the olive oil into the pan.
Once the oil is ready, add the chopped shallot (photo 1).
Cook until the shallot turn soft.
Add the diced ham (photo 2).
Add the frozen peas (photo 3).
Cook for about two minutes, uncovered and mixing often.
Pour the cream (photo 4).
Mix, then cover the pan with a lid and bring to boil.
Adjust the heat to medium, then keep simmering for at least two more minutes.
Remove lid and add the grated cheese (photo 5).
Mix to combine the cheese with the rest of the ingredients.
By this time, the pasta should be ready — to add it directly into the pan (photo 6).
Mix everything, making sure that the pasta is coated with the sauce.
Transfer into plates and garnish with more grated Parmigiano Reggiano on top.
Serve your ham and pea pasta — enjoy!
Helpful tips
- Chop the ham into a size that you prefer — use the shape and size of the pasta as a general guide.
- Add some pasta water if you think there is not enough sauce after adding the cooked pasta.
Then mix to combine evenly with the ham, peas, and cream sauce.
- Garnish with a dash of ground black pepper on top when serving.
It provides a subtle contrast to the creaminess of the dish.
Recipe variation
- Fresh or canned peas. Canned peas are an excellent substitute for frozen ones. Even better if you have the fresh ones — they’re noticeable sweeter.
- Light cream. Also called ‘half and half,’ can also be used instead of heavy cream.
I’m sure you already have most of the ingredients available in your kitchen, so give this ham and pea pasta recipe a try this week. 🙂
Happy cooking!
IF YOU CANNOT GET ENOUGH OF QUICK AND DELICIOUS PASTA DISHES, THEN YOU WILL LIKE THESE POSTS!
Pasta with Ham and Peas Recipe
Ingredients
- 7 ounces pasta (200 grams)
- 1 & 1/2 tbsp olive oil
- 1 small shallot, sliced thinly
- 1/2 cup cream
- 1 cup ham, chopped into small cubes
- 1 cup peas
- 1/2 cup Parmigiano Reggiano, grated (plus more for serving)
- salt and ground black pepper
Instructions
- Start by boiling salted water in a pot and cooking the pasta as per package instruction.
- Heat the oil on a medium or large pan over medium-high heat.
- Once the oil is ready, add the chopped shallot.
- Cook until the shallot turn soft.
- Add the ham and peas.
- Cook for about 2 minutes, uncovered and mixing often.
- Pour the cream and mix.
- Cover the pan with a lid and bring sauce to a boil.
- Adjust the heat to medium, then keep simmering for at least 2 more minutes.
- Remove the lid and add the grated cheese.
- Mix to combine the cheese with the rest of the ingredients.
- By this time, the pasta should be ready — so add it directly into the pan.
- Mix everything, making sure that the pasta is coated with the sauce.
- Transfer into plates and garnish with more grated Parmigiano Reggiano on top.
- Serve your pasta with ham and peas — enjoy!
Notes
- Cook’s Tip #1: Chop the ham into a size that you prefer — use the shape and size of the pasta as a general guide.
- Cook’s Tip #2: Add some pasta water if you think there is not enough sauce after adding the cooked pasta. Then mix to combine evenly with the ham, peas, and cream sauce.
- Cook’s Tip #3: Garnish with a dash of ground black pepper on top when serving. It provides a subtle contrast to the creaminess of this ham and pea pasta.
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