Spring Pasta With Peas and Ham

Sometimes a simple bowl of pasta punctuated with salty ham and snappy sweet peas is what you need. Image by Gwynne Middleton,

Want to impress a loved one with your culinary prowess? This recipe is for you. Want to remind yourself that you don’t need to spend all night in the kitchen to dish up a meal you’ll actually crave as leftovers? I’ve got you covered. This one-bowl spring pasta recipe takes less than 30 minutes to prepare from start to finish AND tastes like you put in extra effort.

I make this recipe throughout the year because it’s comforting and wows me at first bite. How can such a humble ingredients list result in this fabulously flavorful meal? Still, I particularly appreciate preparing this recipe when spring sputters into town. It’s a great way to use leftover Easter ham, and the light, grassy notes from the green peas and chives remind me that the Colorado growing season is about to hit the gas pedal.

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Spring Pasta With Ham and Peas

Serves 4

Ingredients

• 8 ounces dried pasta (I used conchiglie, but any pasta that allow sauce to cling wins.)

• 3 tablespoons salted butter

• 1/2 cup chopped yellow onion

• 1/3 cup fresh shelled or frozen green peas

• 3 tablespoons water

• 6 ounces cooked ham, made into 1/2-inch cubes

• 3/4 cup heavy cream

• 1/3 cup grated Parmesan cheese

• 3 tablespoons fresh chopped chives

• 1/2 lemon, for finishing

• Salt and pepper
  

Directions

1. Prepare pasta according to package directions. When you add the pasta to boil, place a large saucepan over medium-low heat and melt 1 tablespoon of butter until it begins to bubble. Then add onion and cook for 5 minutes until softened. (Your pasta will likely be cooked before you’ve finished the sauce, so be sure to remove from heat and drain pasta when it’s time.)

2. Add the peas and water to the pan with the onions and cook an additional 2 minutes. Then add the ham, stirring into mixture and cook for 3 minutes.

3. Finally, add the cream and cook at a low simmer for 3-4 minutes. Then add the remaining 2 tablespoons butter into the cream mixture, which should be turned down to low heat. When the butter has melted, stir in the cheese. Remove from heat.

4. Grab your cooked and drained pasta and add to the sauce, gently combining until pasta is covered in sauce. Season with salt and pepper to taste, spritz with the 1/2 lemon, sprinkle in the chives. Give the pasta one last toss, and serve immediately.