Save I was staring at leftover Easter ham in the fridge on a rainy Wednesday when this dish came together. The peas were bright green in their bag, practically begging to be used, and I had penne in the pantry. What started as fridge scraps turned into something my husband asked for three times that month. There's magic in creamy pasta that doesn't feel heavy, and the little pops of sweetness from the peas made it feel like spring had arrived early.
The first time I made this, my daughter picked out every single pea and ate them first, then dove into the pasta. She said the green ones tasted like candy, which is the kind of win you don't argue with. My neighbor came by while I was plating it, and I sent her home with a bowl. She texted me an hour later asking for the recipe, and I realized I hadn't written anything down. That's when I knew it was worth keeping.
Ingredients
- Penne pasta: The ridges grab onto cream and cheese better than smooth noodles, and it holds up during tossing without turning mushy.
- Fresh or frozen peas: Frozen peas are actually sweeter sometimes because they're picked at peak ripeness, so don't feel bad skipping fresh.
- Garlic: Mince it fine so it melts into the butter and doesn't give anyone a sharp bite.
- Onion: A small one is enough to add backbone without overpowering the delicate pea flavor.
- Cooked ham: Leftover holiday ham works beautifully, but deli ham from the counter is just as good if you dice it thick.
- Heavy cream: This is what makes the sauce cling and feel luxurious without needing a roux or flour.
- Unsalted butter: It lets you control the salt level, especially since ham and Parmesan are already salty.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the stuff in the green can.
- Black pepper: Crack it fresh if you can, the aroma makes the whole dish smell like a real kitchen.
- Salt: Use it in the pasta water generously, but go light in the sauce until you taste.
- Fresh parsley: Optional, but it adds a pop of color and a tiny bit of freshness that balances the richness.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a little bite. Reserve half a cup of that starchy water before draining, it's your secret weapon for adjusting the sauce later.
- Sauté the aromatics:
- Melt butter in a large skillet over medium heat and add the onion, stirring until it turns soft and translucent, about three minutes. Toss in the garlic and let it sizzle for just a minute until you can smell it from across the room.
- Brown the ham:
- Stir in the diced ham and let it cook for a few minutes until the edges start to caramelize slightly. This adds a little smokiness that makes the dish feel more complex than it is.
- Cook the peas:
- Add the peas and stir them around for about two minutes until they turn bright green and tender. If you're using frozen, just heat them through without overcooking.
- Build the sauce:
- Pour in the cream and bring it to a gentle simmer, then stir in the Parmesan, salt, and pepper. Keep stirring until the cheese melts and the sauce thickens just enough to coat the back of a spoon.
- Toss everything together:
- Add the drained penne to the skillet and toss it all together until every piece is coated. If it looks too thick, splash in some of that reserved pasta water a little at a time until it's glossy and silky.
- Finish and serve:
- Pull the skillet off the heat and sprinkle with fresh parsley and extra Parmesan if you like. Serve it hot, straight from the pan.
Save One night I made this for a friend going through a breakup, and she sat at my kitchen counter crying and laughing at the same time while twirling penne on her fork. She said it tasted like comfort, like someone cared enough to make something warm. That's when I realized this dish wasn't just about using up leftovers, it was about feeding people something that feels like a hug. Food like this doesn't need to be fancy to matter.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce thickens as it sits. When you reheat it, add a splash of milk or cream and warm it gently in a skillet over low heat, stirring often so the sauce loosens up without breaking. The microwave works in a pinch, but cover it with a damp paper towel and stop to stir every 30 seconds. The pasta will never be quite as silky as the first night, but it's still delicious.
Simple Swaps and Variations
If you don't have ham, diced cooked chicken or turkey works just as well, and I've even used crumbled bacon in a pinch. For a lighter version, swap the heavy cream for half and half, though the sauce won't be quite as thick. You can toss in sautéed asparagus or baby spinach during the last minute of cooking for extra veggies, and a squeeze of lemon juice at the end brightens everything up. I've also made this with orecchiette instead of penne, and the little cups held onto the peas like tiny bowls.
What to Serve Alongside
This pasta is rich enough to be the star, but a simple arugula salad with lemon vinaigrette cuts through the cream beautifully. Garlic bread is always a win, especially if you let people mop up the sauce from their bowls. A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly, or just pour glasses of sparkling water with lemon if you want to keep it easy.
- A green salad with a sharp vinaigrette balances the richness.
- Crusty bread for soaking up every last bit of sauce.
- Roasted asparagus or green beans if you want more vegetables on the plate.
Save This is the kind of recipe you make on a weeknight when you're tired but still want something that feels homemade and warm. It's proof that the best meals don't always come from complicated plans, sometimes they come from opening the fridge and trusting your instincts.
Cooking Guide
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work wonderfully. Simply cook them until heated through, which typically takes about the same time as fresh peas. They're convenient and maintain excellent flavor and texture.
- → What can I substitute for ham?
Cooked chicken, turkey, bacon, or pancetta are excellent alternatives. Each adds its own savory depth to the creamy sauce. You can also omit the meat entirely for a vegetarian version.
- → How do I prevent the sauce from becoming too thick?
Reserve some starchy pasta water while draining the penne. Add it gradually when tossing the pasta with the sauce to reach your desired consistency. The starch helps the sauce coat the pasta evenly.
- → Can I make this lighter?
Substitute half-and-half or whole milk for heavy cream to reduce fat content. You can also use less butter or incorporate sautéed vegetables like spinach or asparagus for added nutrition.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy, savory flavors perfectly. Their acidity cuts through the richness and enhances the spring vegetable notes.
- → Can I prepare this ahead of time?
Cook the pasta and prepare the sauce separately, then combine just before serving. The sauce can be made a few hours ahead and gently reheated. Avoid refrigerating the assembled dish as the pasta will absorb excess sauce.