Ham and Pea Pasta

4.89 from 9 votes

This creamy ham and pea pasta is an easy 30-minute dinner made with leftover ham, frozen peas, Parmesan, and a simple homemade cream sauce.

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 861kcal

Author: Lisa Longley

Ingredients

16 ounces fettuccine cooked according to package instructions, see note
2 teaspoons kosher salt
2 tablespoons unsalted butter
2 garlic cloves minced
1/2 cup white wine see note for alternatives
1 cup heavy cream
1/2 teaspoon kosher salt
1/3 cup fresh Parmesan plus more for serving, see note
2 cups cooked ham cubed
1 cup frozen peas do not thaw before adding

Instructions

Bring a large pot of water to a roaring boil. Add in 2 teaspoons of kosher salt. Add the fettuccine and cook according to the package instructions.
16 ounces fettuccine, 2 teaspoons kosher salt
While the water is coming to a boil, melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds, being careful not to burn the garlic.
2 tablespoons unsalted butter, 2 garlic cloves
Add the wine to the pan and bring to a boil. Cook for 3 to 5 minutes until it has reduced by half. Whisk in the heavy cream and 1/2 teaspoon kosher salt, and bring to a low boil. Simmer for 2 minutes. Stir in the Parmesan and let the cheese melt.
1/2 cup white wine, 1 cup heavy cream, 1/2 teaspoon kosher salt, 1/3 cup fresh Parmesan
Remove the skillet from the heat and toss in the pasta, ham, and peas. Top with fresh parsley and additional Parmesan if desired, and enjoy!
2 cups cooked ham, 1 cup frozen peas

Video

Notes

Cooking pasta: Consider reserving a bit of pasta water so that if the sauce is too thick at the end you can add a small splash or two to loosen it.

White wine: If your family does not cook with wine, you can replace it with some chicken broth and a splash of lemon juice to replace the slight acidity the wine brings.

Parmesan: Grate Parmesan freshly from the block for the smoothest sauce.

Nutrition