Description
A creamy and comforting Ham and Pea Pasta recipe featuring tender elbow macaroni, sautéed ham, sweet peas, and a rich Parmesan-infused cream sauce. Perfect for a quick and satisfying dinner for four.
Ingredients
Scale
Pasta
- 1 pound dry elbow macaroni (1 box)
Sauce and Mix-ins
- 2 tablespoons unsalted butter (¼ stick)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 10 ounces frozen peas (1 package)
- 16 ounces ham steaks, cut into ½ inch cubes (2 packages)
- 1¼ cups heavy cream, room temperature
- 1 cup low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Boil the elbow macaroni in salted water according to package directions until al dente. Drain thoroughly and set aside to keep warm.
- Sauté Aromatics: In a large skillet or Dutch oven over medium heat, melt the butter. Add the diced onion and cook for 5 to 7 minutes until translucent and soft. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Cook Ham and Peas: Stir in the cubed ham and frozen peas, cooking for 2 to 3 minutes to heat through and combine flavors.
- Simmer Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for about 5 minutes or until the sauce slightly thickens.
- Add Cheese and Season: Mix in the freshly grated Parmesan cheese, and season with kosher salt and black pepper to taste. Stir well to incorporate the cheese and seasoning.
- Combine Pasta and Sauce: Add the drained pasta to the sauce and stir well. Cook for a few minutes, stirring continuously, until the pasta is warmed through and fully coated with the creamy sauce.
- Serve: Plate the pasta and garnish with chopped fresh parsley and additional Parmesan cheese as desired. Serve immediately.
Notes
- For best results, use freshly grated Parmesan cheese instead of pre-grated for better flavor and texture.
- You can substitute frozen peas with fresh peas when in season for a sweeter taste.
- This dish can be made ahead by cooking the pasta and sauce separately, then combining before reheating gently.
- Adjust salt carefully because ham and Parmesan already contribute saltiness.
