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Creamy Pasta With Ham and Peas Recipe


Creamy Pasta With Ham and Peas

Creamy Pasta With Ham and Peas

Photo and Recipe: Diana Rattray
This is a quick, simple, and delicious pasta dish, perfect for an everyday meal with crusty bread or biscuits and a tossed salad.

I used orecchiette pasta in this dish, but shells or cavatelli would work well, or use a similar pasta shape.

For a meat free pasta dish, replace the diced ham with sliced fresh mushrooms.

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: Serves 4


  • 8 ounces orecchiette pasta, cavatelli, or shells
  • 8 ounces ham, diced
  • 1 tablespoon butter
  • 3/4 cup heavy whipping cream
  • 10 ounces frozen petite peas
  • 3/4 cup freshly grated Parmesan cheese plus more for serving
  • 1/4 cup chopped fresh flat leaf parsley, divided
  • salt and freshly ground black pepper, to taste


  • Cook the pasta in a large pot following package directions. Drain the pasta thoroughly in a colander and rinse under hot water. Return the pasta to the pot and set aside.
  • In a medium saucepan over medium heat, melt the butter. Add the diced ham and cook, stirring frequently, until lightly browned. Add the cream and peas. Bring the mixture to a simmer. Continue cooking for 3 to 4 minutes, or just until the peas are tender. Add 3/4 cup of Parmesan cheese and cook, stirring, until melted, about 1 to 2 minutes. Stir in about half of the chopped parsley.
  • Pour the sauce mixture over the pasta and toss to coat thoroughly. Add salt and pepper, to taste.
  • Transfer the pasta to a serving bowl and sprinkle with the remaining chopped parsley.
  • Serve hot and pass the Parmesan cheese.
  • Serves 4.

Variation: For a meat free version of this dish, cook the pasta as above. Omit the diced ham and add 8 ounces of sliced mushrooms to the butter in the saucepan. Saute until tender. Add the cream and peas and continue with the remaining recipe steps.

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