An easy to make pasta dish that can be ready in just 20 minutes! This ham and pea pasta is perfect for dinner or lunch.
A great way to use up leftover holiday ham!
Why make this pasta dish
This pasta and pea pasta is filled with a creamy parmesan sauce, chunks of ham and lots of peas. It's creamy and delicious! Perfect comfort food that's easy to make and made from scratch!
Best of all, you can have this dish on the table in just 20 minutes! This is a perfect dish for weeknight meals. You can add a salad, or just serve this pasta dish by itself. It has your carbs, protein and veggies all in there!
This is a perfect dish for using up leftover ham! This recipe uses 1 ½ cups of diced ham, but you can always increase that amount if you have an abundance of holiday ham leftover.
Any leftovers are perfect heated up for an easy lunch the next day.
Key ingredients
- Pasta - I used medium sized shells. Other pasta you can use include fettucini, thick spaghetti or elbow macaroni.
- Ham - leftover ham cut into small cubes
- Peas - frozen peas
- Parmesan cheese
- Chicken broth
- Half and half - or use cream or whole milk
Step by step directions
- Boil the pasta until al dente; drain well
- In a saucepan, add the butter along with the garlic over medium heat for 1 minute
- Add flour and stir for 1-2 minutes.
- Slowly pour in broth while whisking. Turn heat up to medium high and let mixture come to a simmer.
- Add half and half and parmesan cheese. Stir until mixture has thickened and cheese has melted
- Gently stir in ham and peas
- Add cooked and drained pasta. Stir until well coated
- Add a touch of salt and pepper if needed
- Serve right away with a sprinkling of parmesan cheese
Recipe tips
- This recipe comes together quickly
- Keep an eye on the sauce stirring often. As soon as it thickens, turn heat to low to avoid burning.
- Salt and pepper may not be needed. The ham and parmesan cheese can be salty enough. Add just a touch after you've added all ingredients and taste mixture.
- If sauce is too thick, add an additional 1-2 tablespoons of half and half
- Drain pasta well, but add while still hot
- The peas can be added frozen. They will thaw quickly and are already precooked.
- Heat sauce until ham and peas are heated through
Recipe Faqs
This ham and pea pasta makes great leftovers. Once cooled, cover and refrigerate for up to 3 days.
To use, microwave until heated through.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my pasta recipes!
Ham and Pea Pasta
Ingredients
- 8 ounces pasta shells (medium sized)
- 2 tablespoons butter
- 1 clove garlic (minced)
- 2 tablespoons flour
- 1 cup chicken broth
- ½ cup half and half (or whole milk)
- ½ cup parmesan cheese (grated)
- 1 ½ cups ham (diced)
- 1 cup peas (frozen or fresh)
- salt and pepper (optional)
Instructions
- Boil the pasta until al dente; drain well8 ounces pasta shells
- In a saucepan, add the butter along with the garlic over medium heat for 1 minute2 tablespoons butter, 1 clove garlic
- Add flour and stir for 1-2 minutes.2 tablespoons flour
- Slowly pour in broth while whisking. Turn heat up to medium high and let mixture come to a simmer.1 cup chicken broth
- Add half and half and parmesan cheese. Stir over medium low heat until mixture has thickened and cheese has melted½ cup half and half, ½ cup parmesan cheese
- Gently stir in ham and peas1 ½ cups ham, 1 cup peas
- Add cooked and drained pasta. Stir until well coated
- Add a touch of salt and pepper if needed
- Serve right away with a sprinkling of parmesan cheese
Notes
- This recipe comes together quickly
- Keep an eye on the sauce stirring often. As soon as it thickens, turn heat to low to avoid burning.
- The peas can be added frozen. They will thaw quickly and are already precooked.
- Salt and pepper may not be needed. The ham and parmesan cheese can be salty enough. Add just a touch after you've added all ingredients and taste mixture.
- If sauce is too thick, add an additional 1-2 tablespoons of half and half
- Drain pasta well, but add while still hot
- Heat sauce until ham and peas are heated through
Jen says
This dish was delicious! I wanted to comment to say that I used 1% milk instead of whole or half & half because that's what I had on hand. To thicken the sauce, I whisked in a slurry of corn starch & water (1 tbspn each) after it was finished but before the ham, peas & pasta were added. Worked great! Looking forward to making this again.
Kathy says
Hi Jen,
Thanks so much for letting us know what worked for you! I'm sure others can use this tip as well. Glad you enjoyed it!
Kathy 🙂
David @ Spiced says
This is an awesome comfort food recipe, Kathy! I'd love to curl up on the couch with a bowl of this one tonight. We don't usually do a ham for Thanksgiving, but I bet you could use leftover turkey for this. Yum!!
Kathy says
I think you're right...leftover turkey would be delicious in this pasta!