Ham and Pea Pasta Recipe
This creamy ham and pea pasta comes together in just 30 minutes, uses pantry staples, and most of it happens in one pot-- super simple!Step-by-step photos can be seen below the recipe card.
Servings: 4
Ingredients
- 1 pound dry elbow macaroni (1 box)
- 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
- Boil the pasta in salted water according to the package directions. Drain and set aside.1 pound dry elbow macaroni
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and sauté until translucent, about 5-7 minutes. Add in the garlic and cook for 1 more minute.2 tablespoons unsalted butter, 1 yellow onion, 2 cloves garlic
- Add the ham and peas and cook for 2-3 more minutes.10 ounces frozen peas, 16 ounces ham steaks
- Stir in the cream and stock. Simmer for 5 minutes or until slightly thickened.1¼ cups heavy cream, 1 cup low-sodium chicken broth
- Stir in the parmesan cheese, and season with salt and pepper to taste. Stir in the pasta. Cook, stirring, until warmed through.½ cup freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper
- Serve topped with fresh parsley.2 tablespoons chopped fresh parsley
Video
Notes
Storage: Store ham and pea pasta in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1bowl | Calories: 996kcal | Carbohydrates: 102g | Protein: 48g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 2291mg | Potassium: 998mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2088IU | Vitamin C: 71mg | Calcium: 222mg | Iron: 4mg