Pasta with Peas and Ham
Fast and easy meals are the only thing helping me survive this time of year (…or any time of year for that matter), and this super quick and creamy pasta with peas and ham was a total winner for me. It’s inspired by a classic Italian dish, Pasta alla Papalina, and follows my favorite “formula” for easy meals: pasta + butter + Parmesan + vegetable. This variation on that formula has a few extra ingredients to give it a rich finish, but it’s still just as fast and easy (hello, one pot)!
“This was really good. I made it with leftover Easter ham. I used macaroni because that is what I have in the pantry. I also used fat-free half and half as my usual sub for heavy cream. It was outstanding. I sprinkled a little red pepper flakes on mine just because I like the added spice.”
Kim
Creamy One-Pot Pasta with Peas and Ham
This super simple dish is based on a classic Italian dish, Pasta alla Papalina, which features fettuccine, cured ham, peas, and onions in a rich sauce made with cream and either Pecorino Romano or Parmesan cheese. For this budget interpretation, I used a diced ham steak, heavy cream, and grated Parmesan. It may not be as fancy, but it’s EASY and still super delicious.
Recipe Success Tips
- Use any pasta. I used ditalini (small short tubes) because I had it on hand and thought the shape would be a good match for the green peas, but you can make this dish with literally any type of pasta you might have. Some readers have used macaroni, fusilli, bow tie, and small shells. It’s a great way to use up the odds and ends of boxes of pasta!
- Try a different meat. I used a simple ham steak from the grocery store that I diced up and browned in the pot for extra flavor. Ham steaks can usually be found in the refrigerated packaged meat section of the grocery store, near bacon. You could also use leftover baked ham, bacon, honey glazed ham, pancetta, or a cured sausage for this dish.
- Make it saucy. If you prefer your pasta a little saucier, reserve some pasta water and mix in a little at a time when you add the cream.
- Boost the flavor. I love this recipe because it’s so simple and made with genuinely delicious ingredients that don’t cost a ton. But you can definitely add in any extra flavors you’re craving! I sometimes add ½ teaspoon of garlic powder, a dash of Dijon mustard, or a pinch of red pepper flakes for a little kick.
- Skip the cream if it’s not in your budget. Full-fat dairy is what makes this dish so scrumptious. I’ve made plenty of pasta dishes similar to this one with just butter, so that is an option if you don’t have the heavy cream, but I love the rich sauce that the cream creates.
Pasta with Peas and Ham
Cost $5.68 recipe / $1.42 serving
Ingredients
- 8 oz. ditalini pasta (uncooked, $0.83*)
- 1 cup frozen sweet peas ($0.49**)
- 8 oz. ham steak ($2.97)
- 1 Tbsp salted butter ($0.11)
- ½ cup heavy cream ($0.84)
- ¼ cup Parmesan cheese (grated, $0.40***)
- ¼ tsp black pepper (freshly cracked, $0.02)
- ¼ tsp salt ($0.02)
Instructions
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Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook just until tender. Add the frozen peas and continue to cook for one minute, then drain the pasta and peas in a colander.
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While the pasta is cooking, dice the ham into small pieces. After draining the pasta and peas, add the diced ham and butter to the pot. Cook over medium, stirring often, until the ham has browned.
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Add the drained pasta and peas back to the pot along with the heavy cream. Stir and heat over medium until the cream is hot, dissolving the browned bits off the bottom of the pot as you stir.
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Remove the pot from the heat, sprinkle the grated Parmesan over the pasta, and stir to combine. Season to taste with salt and pepper, then serve.
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Notes
**I used frozen sweet peas, but you can use fresh peas if you have them. Simply add the fresh peas to the boiling pasta water a few minutes earlier so they can cook with the pasta. You can also substitute the peas with another green vegetable like broccoli or spinach (add spinach at the end and stir in so it wilts).
***Parmesan coats the pasta for a nice boost of nutty umami flavor. You can also use Pecorino Romano or another hard-aged cheese.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Pasta with Peas and Ham Step-by-Step Photos
Cook the pasta and peas: Bring a large pot of water to a boil, then add 2 cups ditalini pasta (or 8 oz. of your favorite pasta shape) to the water and boil just until tender. Add 1 cup frozen sweet peas to the water and continue to cook for one minute. Drain the pasta and peas in a colander.
Brown the ham: While the pasta is cooking, dice one 8 oz. ham steak into small pieces. After draining the pasta and peas, add the diced ham to the pot along with 1 Tbsp butter. Cook the ham over medium heat until it is browned (3-5 minutes).
Make it creamy: Add the drained pasta and peas to the pot with the ham, along with ½ cup heavy cream. Stir and heat the pasta and cream over medium, dissolving the browned bits off the bottom of the pot as you stir. Heat and stir just until the cream is hot.
Add cheese: Remove the pot from the heat and sprinkle ¼ cup grated Parmesan over top. Stir to combine.
Add seasonings: Season the pasta with salt and pepper to taste (I used about ¼ tsp of each).
Serve: And that’s it! Super easy peasy (pun intended) and delicious! Enjoy!
Serving Suggestions
When I’m feeding more people or if I’m just extra hungry, I serve this pasta dish with something bready, like garlic bread or warm no-knead focaccia, and call it a win. A nice, fresh salad is also a welcome addition. I’d go for a crisp Greek salad (extra cucumber and feta for me, please), which adds the perfect punchy bite.
Storage & Reheating
Quick pasta dishes like this are definitely best when made fresh, and luckily they are easy enough to whip up even when you’re short on time. The creamy sauce will tend to absorb into the pasta as it refrigerates, so if you do reheat your leftovers, you might want to add an extra splash of cream or milk to add some moisture back in. Store leftovers in an airtight container for up to 3-4 days in the fridge.
Love Ham? Try These Recipes Next:
- My Chunky Ham and Bean Soup is thick, cozy, and full of tender beans, smoky ham, and just enough veggies to make it feel like a complete meal.
- These Ham and Cheese Biscuits bake up golden, cheesy, and packed with savory ham, and I think they’d be the BEST breakfast-for-dinner meal!
- Ham Tetrazzini is a cozy baked pasta casserole with spaghetti, ham, mushrooms, peas, and a creamy homemade sauce that makes great use of leftover ham.
- More leftover ham recipe ideas
