Save As the first hints of spring emerge, there is nothing quite as satisfying as a bowl of Spring Pea & Ham Pasta. This vibrant and comforting dish captures the essence of a fresh March meal, balancing the sweetness of spring peas with the savory depth of diced ham, all enveloped in a light, silky Parmesan cream sauce tossed with penne.
Save The beauty of this recipe lies in its simplicity. By using pantry staples like penne and cream alongside seasonal peas, you can create a restaurant-quality meal that feels both indulgent and light enough for the changing season.
Ingredients
- Pasta: 350 g (12 oz) penne pasta
- Vegetables: 1 cup (150 g) fresh or frozen peas, 2 cloves garlic (minced), 1 small onion (finely chopped)
- Meats: 1 cup (150 g) cooked ham, diced
- Dairy: 1 cup (240 ml) heavy cream, 2 tbsp unsalted butter, 1/2 cup (50 g) grated Parmesan cheese
- Seasonings: 1/2 tsp freshly ground black pepper, 1/4 tsp salt (plus more for pasta water), 2 tbsp chopped fresh parsley (optional)
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Step 2
- While the pasta cooks, melt butter in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute more.
- Step 3
- Stir in the diced ham and cook for 2–3 minutes until lightly browned and heated through.
- Step 4
- Add the peas and cook for 2 minutes until bright green (if using frozen, cook until heated through).
- Step 5
- Pour in the cream and bring to a gentle simmer. Add Parmesan, salt, and pepper, stirring until the cheese melts and the sauce thickens slightly.
- Step 6
- Add the drained penne to the skillet, tossing to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Step 7
- Remove from heat. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately.
Zusatztipps für die Zubereitung
Don't skip reserving the pasta water. This starchy liquid is the secret to a professional sauce; it helps emulsify the cream and cheese so the sauce clings perfectly to every ridge of the penne.
Varianten und Anpassungen
You can easily substitute the ham with cooked chicken or turkey for a different flavor profile. For a lighter version, use half-and-half instead of heavy cream, or add extra nutrients by tossing in some sautéed asparagus or baby spinach.
Serviervorschläge
This pasta is best enjoyed immediately while the sauce is creamy. To elevate the meal, pair it with a crisp Sauvignon Blanc or Pinot Grigio and a simple side salad.
Save Whether you are looking for a quick family dinner or a way to reinvent leftovers, this Spring Pea & Ham Pasta is a timeless March favorite that brings comfort and color to your table.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work beautifully in this dish. Simply add them to the skillet and cook until heated through, about 2-3 minutes. They'll maintain their bright green color and sweet flavor.
- → What can I substitute for ham?
Cooked chicken, turkey, or bacon are excellent alternatives. You can also use prosciutto for a more elegant twist, or keep it vegetarian by replacing the ham with sautéed mushrooms or asparagus.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water during cooking. If the cream sauce thickens too much after combining with the pasta, gradually add reserved pasta water while tossing until you reach your desired consistency.
- → Can I make this lighter?
Substitute heavy cream with half-and-half or whole milk for a lighter version. You can also reduce the butter to 1 tablespoon and the Parmesan slightly without compromising flavor.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the creamy, savory flavors beautifully. The acidity cuts through the richness while highlighting the spring vegetables.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or pasta water to restore the sauce consistency.