Vibrant penne tossed with sweet spring peas, diced ham, and a rich creamy sauce. Ready in just 30 minutes.
# What You Need:
→ Pasta
01 - 12 oz penne pasta
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Protein
05 - 1 cup cooked ham, diced
→ Dairy
06 - 1 cup heavy cream
07 - 2 tablespoons unsalted butter
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon salt, plus additional for pasta water
11 - 2 tablespoons chopped fresh parsley, optional
# How To Make It:
01 - 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.
02 - 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. Stir in the diced ham and cook for 2–3 minutes until lightly browned and heated through.
03 - Add the peas and cook for 2 minutes until bright green. If using frozen peas, cook until heated through.
04 - 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.
05 - Add the drained penne to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached. Remove from heat, sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately.
