Save March always has me reaching for ingredients that bridge the gap between winter comfort and spring freshness. This pasta came together on a Tuesday evening when I found myself staring at leftover Easter ham and a bag of peas from the freezer. Something about the sweet pop of peas against salty ham feels like the kitchen equivalent of opening a window after a long winter. My youngest actually cheered when she saw the creamy sauce hitting the pasta.
I first made this for my book club when everyone was feeling that late winter fatigue. Watching friends go quiet for that first creamy bite then suddenly start talking again is one of my favorite kitchen moments. One friend asked for the recipe before shed even finished her plate.
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Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the sauce perfectly though rigatoni works if thats what you have
- 1 cup (150 g) fresh or frozen peas: Frozen peas are actually sweeter and more consistent than fresh for this dish
- 2 cloves garlic minced: Fresh garlic makes a difference here dont use the pre minced stuff
- 1 small onion finely chopped: Yellow onion adds a nice sweetness that balances the salty ham
- 1 cup (150 g) cooked ham diced: Leftover holiday ham is perfect but diced ham from the deli works too
- 1 cup (240 ml) heavy cream: Creates that luscious restaurant style sauce coating
- 2 tbsp unsalted butter: The foundation for building flavor in the pan
- 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts better than the pre shredded stuff
- 1/2 tsp freshly ground black pepper: Fresh cracked pepper adds a nice bite against the cream
- 1/4 tsp salt plus more for pasta water: The ham is salty so go easy on additional salt
- 2 tbsp chopped fresh parsley optional: Adds a bright pop of color and fresh flavor
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Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook penne until al dente. That pasta water is liquid gold so reserve 1/2 cup before draining.
- Build your flavor base:
- Melt butter in a large skillet over medium heat. Sauté onion for 3 minutes until softened then add garlic for 1 more minute until fragrant.
- Add the salty element:
- Stir in diced ham and cook for 2 to 3 minutes until lightly browned and heated through. This step renders some ham fat which adds depth to the sauce.
- Brighten with peas:
- Add peas and cook for 2 minutes until bright green. Frozen peas just need to heat through while fresh peas need a quick cook.
- Create the creamy sauce:
- Pour in cream and bring to a gentle simmer. Add Parmesan salt and pepper stirring until cheese melts and sauce thickens slightly about 2 minutes.
- Bring it all together:
- Add drained penne to the skillet tossing to coat. Use that reserved pasta water if the sauce needs loosening.
- Finish and serve:
- Remove from heat and sprinkle with fresh parsley and extra Parmesan if desired. Get it on plates while the sauce is still glossy and hot.
Save This recipe became a regular rotation after my neighbor dropped off a massive ham from their family celebration. Now I actually get excited when I see ham on the holiday menu knowing this pasta is waiting in the wings.
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Making It Your Way
Half and half creates a lighter sauce if heavy cream feels too rich. I have also used cooked chicken or turkey when ham was not available and the result is still comforting.
Building on the Base
Sautéed asparagus or baby spinach can join the peas for extra vegetables. Sometimes I add a splash of white wine to the pan before the cream for a slightly more sophisticated sauce.
Serving & Storing
A crisp white wine like Sauvignon Blanc cuts through the cream beautifully. Leftovers keep well for a day though the sauce thickens in the fridge so add a splash of cream or water when reheating.
- Grate extra Parmesan over individual bowls at the table
- Crusty bread is essential for sopping up the remaining sauce
- This pasta does not freeze well due to the cream sauce
Save Spring finally on the plate no matter what the calendar says.
Recipe Questions & Answers
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly in this dish. Simply add them to the skillet and cook until heated through, about 2-3 minutes. No need to thaw beforehand.
- → What other meats can I substitute for ham?
Cooked chicken, turkey, or even crumbled bacon make excellent alternatives. Each brings a slightly different flavor profile while maintaining the dish's hearty character.
- → How can I make this pasta lighter?
Replace heavy cream with half-and-half or whole milk. The sauce will be less rich but still creamy and satisfying.
- → Can I add more vegetables to this dish?
Sautéed asparagus, baby spinach, or even diced bell peppers complement the existing flavors wonderfully. Add them when cooking the onion and garlic.
- → What wine pairs well with this pasta?
A crisp Sauvignon Blanc or Pinot Grigio cuts through the creamy sauce beautifully. The acidity balances the richness of the cream and parmesan.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the sauce's consistency.
