This pasta with ham and peas is a simple and comforting meal that you can make any day of the week. It uses basic ingredients and comes together fast, making it perfect for busy nights when you still want something warm and homemade. It is also a great way to use leftover ham after holidays like Easter or Christmas, turning simple ingredients into a satisfying dish.
The pasta is coated in a creamy garlic parmesan cream sauce that is rich but not too heavy. I use chicken broth to reduce the heaviness of the cream, so the sauce feels lighter but still full of flavor. This pasta with ham and peas combines tender spaghetti, savory ham, sweet peas, and a silky garlic parmesan cream sauce for a comforting and easy-to-make meal.
For more tasty pasta recipes, take a look at these: Jamaican rasta pasta, simple mushroom pasta, creamy chicken and chorizo pasta, and creamy lemon chicken pasta.
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Ingredients:
- Spaghetti the base of the dish that holds the creamy sauce well.
- Cooked ham adds a salty and savory flavor.
- Peas bring a touch of sweetness and color.
- Heavy cream makes the sauce rich and smooth.
- Chicken broth adds depth and keeps the sauce light.
- Parmesan cheese gives a nutty and cheesy taste.
- Butter helps create a silky texture.
- Garlic adds a mild and warm flavor.
- Lemon zest and lemon juice give the creamy sauce a fresh, balanced finish.
- Salt and black pepper bring out natural flavors.
How to Make Pasta with Ham and Peas in Garlic Parmesan Cream Sauce:
Cook the pasta
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until just tender.
Make the garlic parmesan sauce
Melt the butter over medium heat. Cook the garlic just until fragrant. Add the chicken broth, heavy cream, peas, ham, and cooked pasta. Toss everything together until well mixed. Season with salt and black pepper if needed.
Finish with parmesan and lemon
Add the parmesan cheese, lemon zest, and lemon juice and toss again until the sauce is smooth and creamy.
Tips and Substitutions for Pasta with Ham and Peas:
- Make it richer: For a heavier, creamier sauce, you can skip the chicken broth and double the amount of heavy cream or half and half. This makes the garlic parmesan cream sauce extra indulgent.
- Cheese options: You can swap parmesan with Pecorino Romano or Grana Padano for a slightly different flavor.
- Vegetable variations: Add more vegetables like broccoli, asparagus, or mushrooms to make the dish more colorful and nutritious.
- Pasta alternatives: Feel free to use fettuccine, penne, or farfalle if you don't have spaghetti on hand.
- Ham alternatives: Leftover cooked ham works perfectly, or you can use cooked bacon or pancetta for a smokier flavor.
- Garlic flavor: Adjust the garlic to taste; add more if you love a garlicky sauce.
How to Store and Reheat Pasta with Ham and Peas Storage:
Let the pasta cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 2 months.
Reheating from fridge: Reheat gently on the stove over low heat, adding a splash of milk, cream, or chicken broth to loosen the sauce and keep it creamy. You can also reheat in the microwave in short intervals, stirring in between.
Reheating from frozen: Thaw overnight in the fridge, then reheat on the stove or in the microwave as above. You may need to add a little extra liquid to restore the creamy texture. For additional food safety guidance, please visit this website.
Tip: Avoid reheating at high heat or for too long, as the cream sauce can separate. Stirring occasionally helps keep the sauce smooth and silky.
📖 Recipe
Pasta with Ham and Cheese
Ingredients
- 1 pound dried spaghetti
- 10 oz frozen or fresh peas
- 8 oz diced cooked ham
- ¼ cup unsalted butter
- 1 garlic clove (finely minced)
- ⅓ cup low-sodium chicken broth
- ⅓ cup heavy cream
- ½ cup freshly grated parmesan cheese (and more for serving)
- 1 teaspoon fresh lemon juice
- zest from one lemon
- salt and black pepper (to taste)
Method
- Bring salted water to a boil and cook spaghetti until al-dente. Drain and set aside.
- In the same pot or a skillet, melt butter over medium heat and sauté garlic until fragrant. Add chicken broth, heavy cream, peas, ham, and cooked pasta, toss to combine, and season with salt and black pepper to taste.
- Stir in parmesan, lemon zest, and lemon juice, and toss until smooth and creamy. Serve hot, topped with extra parmesan cheese if desired.
Nutrition
Notes
- Salted boiling water: Fill a large pot with water and bring it to a rolling boil. Add 1-2 tablespoons of salt per 4-6 quarts of water, stirring to dissolve before adding the pasta.
- Make it richer: For a heavier, creamier sauce, you can skip the chicken broth and double the amount of heavy cream or half and half. This makes the garlic parmesan cream sauce extra indulgent.
- Storage: Let the pasta cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months.
Rika says
This pasta recipe is not only easy to make, but also full of flavor and budget friendly.