After this past Easter, I was struggling to come up with ways to use up the last of our smoked ham. But then it dawned on me. I love adding peas to my pasta carbonara, so why not make a riff on that with my leftover ham instead?! This creamy ham and pea pasta is so simple, creamy, and comforting. It’s got ham, peas, cream, and plenty of Parmesan cheese to keep everyone happy!
What’s in This Ham and Pea Pasta Recipe?
Pasta: I used elbow macaroni, but any short pasta shape will work well. Just be sure to cook according to the package. Butter: Unsalted butter helps sauté the onions and garlic without burning and adds richness. Onion + Garlic: Create a savory base of flavor for the dish. Peas: I prefer to use frozen peas since it reduces their risk of overcooking and turning mushy. I add them straight from the freezer, no thawing required! Ham Steaks: Fully cooked boneless ham steaks make this recipe super easy. Heavy Cream: Makes the sauce rich and creamy. Broth: Low-sodium chicken broth adds savory flavor and moisture to the sauce. Vegetable broth also works well. Cheese: Freshly grated Parmesan cheese enhances the creaminess of the sauce and adds salty and umami flavor to the dish. Parsley: Chopped fresh parsley adds a pop of freshness and color to the finished dish.
How to Store and Reheat
Store leftover ham and pea pasta in an airtight container in the refrigerator for up to 4 days. Reheat in a pot set over medium-low heat with a splash of water or heavy cream to rehydrate everything. You can also microwave individual portions. I do not recommend freezing this dish since cream-based sauces do not thaw well.
Serving Suggestions
I love to serve this hearty ham and pea pasta with my favorite healthy kale Caesar salad or a light and fruity spinach berry salad! It’s the perfect way to get some extra greens in, and the freshness of the salad is a great contrast to this creamy pasta dish.
How to Make Ham and Pea Pasta Step by Step
Boil the Pasta: Boil 1 pound (1 box) of elbow macaroni in salted water according to the package directions. Drain and set aside. Sauté the Onion and Garlic: In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 diced yellow onion and sauté until translucent, about 5-7 minutes. Then, add in 2 minced cloves of garlic and cook for 1 more minute. Add the Ham and Peas: Add the 16 ounces (2 packages) of diced ham steaks and 10 ounces (1 package) of frozen peas and cook for 2-3 more minutes. Stir in 1¼ cups of heavy cream cream and 1 cup of low-sodium chicken broth. Simmer for 5 minutes or until slightly thickened. Season and Serve: Stir in ½ cup of freshly grated Parmesan cheese, and season with salt and pepper to taste. Stir in the cooked pasta. Cook, stirring, until warmed through. Serve topped with 2 tablespoons of chopped fresh parsley.
