Ham and Pea Springtime Pasta

• 8 oz pasta (like penne or fusilli)
• 2 cups frozen peas
• 1 cup diced ham
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic, sauté until softened.
4. 4 Stir in ham and peas, cook for 2-3 minutes.
5. 5 Pour in chicken broth and simmer for 5 minutes.
6. 6 Reduce heat, add heavy cream and Parmesan, stirring until well combined.
7. 7 Add cooked pasta to the skillet, toss to coat.
8. 8 Season with salt and pepper to taste.
9. 9 Garnish with fresh basil or parsley before serving.

Equipment

• Large pot
• Skillet
• Wooden spoon

Variations

• Add a handful of spinach for extra greens.
• Substitute ham with crispy pancetta for a smoky flavor.

Substitutions

• If you're out of heavy cream, use half-and-half or milk for a lighter sauce.
• Use dried herbs if fresh aren't available.

Pairings

• Serve with a chilled white wine like Pinot Grigio.
• A sparkling water with lemon can also complement this dish well.

Nutrition

Tips

• For a vegan version, substitute the ham with extra veggies and use a plant-based cream alternative.
• Reserve a bit of pasta water to adjust the sauce consistency if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a touch of cream if necessary.

Serving Suggestions

• Pairs beautifully with a simple green salad or some crusty bread on the side.

FAQ