Get the Recipe: Creamy Ham and Pea Pasta
This a quick and easy creamy ham and pea pasta recipe that's a perfect use for leftover ham!
Ingredients
- 8 oz spaghetti or linguini
- 2 cups cooked ham, cut into matchsticks or cubed
- 3 Tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1/4 cup white wine, or chicken broth
- 1 cup heavy cream
- 1/4 cup Gruyere or Parmesan cheese, finely shredded
- 1/2-3/4 cup frozen peas
- 1/4 cup pasta cooking water
- Salt and pepper
Instructions
- Bring a large pot of water to boil for the pasta.
- While the water is boiling, heat a skillet over medium heat. Add the ham and cook, stirring occasionally, until starting to brown. Remove the ham to a bowl and set aside.
- Once the water is boiling, generously salt the water and add the pasta. Cook the pasta according to the package instructions to al dente.
- While the pasta is cooking, start the sauce by melting the butter in a skillet over medium heat. Add the garlic and cook, stirring, about 30-45 seconds. Add the Dijon mustard and stir in, then add the wine. Allow the wine to cook off for a minute or two. Add the cream and bring to a simmer. Add the cheese and stir in to melt. Season the sauce with some salt and pepper.
- Add the ham and peas to the skillet with the sauce.
- When the pasta is ready, do not drain the pasta. Instead, use tongs to transfer the cooked pasta to the skillet. Use the tongs to toss the pasta with the sauce. Add the pasta cooking water to the skillet to loosen up the sauce, then cook everything together over medium heat, about 2 minutes or until the sauce thickens and coats the pasta well. Add additional pasta cooking water or a splash more cream, if necessary.
- Serve immediately with additional cheese on top if you like.
Notes
This base sauce for this pasta is a great one to use for any creamy pasta. Cook up the sauce and add whatever is in your fridge to the skillet.
There are a lot of variations for this pasta recipe. Substitute cooked chicken for the ham. Add some mushrooms. Substitute cooked asparagus for the peas. Switch up the cheese from Gruyere to Parmesan.
Be sure to read the notes above this recipe card for more substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 627kcal, Carbohydrates: 48g, Protein: 23g, Fat: 37g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 135mg, Sodium: 869mg, Potassium: 415mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1326IU, Vitamin C: 21mg, Calcium: 141mg, Iron: 2mg
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