Ham and Pea Pasta

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Ham and pea pasta is a one-pot pasta entree made with savory ham and sweet peas in a creamy Parmesan sauce. Make this 30-minute dinner with the stove or pressure cooker.

Why you'll love this recipe

• It's creamy, comforting, and family-loved.
• Excellent use for leftover ham.
• Easy to follow recipe for any cooking level.
• Includes instructions for stove or pressure cooker.
• One-pot pasta requires minimal cleanup.
• The delicious leftovers will actually get devoured.
• Adaptable recipe to suit any preferences.

Ham and peas pasta is an easy way to turn leftover holiday spiral ham or deli lunch meat into a creamy, dreamy dinner entree. This creamy white pasta sauce practically makes itself with this one-pot method.

Ingredient notes

Ingredient amounts are listed in the printable recipe card below.

• uncooked pasta - I prefer orecchiette because it's a sturdy shell that holds its structure, which makes perfect pockets for the cream sauce.
• chicken broth - I recommend a reduced-sodium broth because you can add salt to taste later in the recipe, if desired.
• heavy cream - This adds a rich flavor and texture to the sauce, which makes pasta even more comforting.
• fresh garlic - I prefer to not hold back when it comes to adding fresh garlic.
• Parmesan cheese - Grated or shredded cheese will work.
• peas - I prefer frozen peas for color, flavor, and price value.
• cooked ham - Use sliced deli ham or spiral ham leftovers.
• fresh parsley - Optional, but adds a pop of color and flavor.

How to make this recipe

Enjoy these step-by-step stove instructions and get the full, printable recipe below, including pressure cooker instructions.

Step 1. Add pasta, broth, heavy cream, garlic, and pepper to saucepan. Bring to a boil over high heat, then reduce heat and simmer 10 minutes, or until shells are slightly al dente, stirring as needed. Note: Cook time will depend on pasta thickness.

Step 2. Don't drain. Gently stir PARMESAN CHEESE into the mixture and continue to the next step.

Step 3. Add ham and peas and continue cooking on very low heat until warmed through, stirring as needed.

Garnish, serve with a French loaf and devour!

Recipe tips

• Pasta cook times may vary. Please keep this in mind when using either cooking method for this recipe.
• Heavy cream, or heavy whipping cream, has enough fat to withstand the heat from the stove or pressure cooker. Other dairy liquids can curdle in the same environment.
• Do not drain the pasta at any point because the starchy liquid helps build the creaminess and volume of the sauce.
• When reheating ham and pea pasta, add splashes of cream, milk, or broth to revive the moisture and creaminess of the sauce.

Recipe variations

• Any pasta shape can be used for this recipe. I prefer a sturdy pasta such as orecchiette, penne, rotini, or elbow macaroni.
• Use any cooked ham for this pasta recipe, including sliced deli ham and holiday spiral ham.
• Vegetable broth can be used in place of chicken broth.
• If peas aren't an option, feel free to skip them. You can also substitute the peas with steamed broccoli, savory roasted mushrooms, or sauteed asparagus.
• A little crumbled bacon garnish will add a delicious savory flavor and crispy texture to this entree.

One-pot pasta recipes we love

• Taco Pasta
• Instant Pot Chicken Alfredo
• Vodka Chicken Pasta
• Mushroom Stroganoff
• Instant Pot Tuna Casserole

📖 Recipe