Creamy Ham and Pea Pasta

Creamy Ham and Pea Pasta

Sneak some veggies in with leftover ham with this creamy, savory, pasta recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people


  • 1 lb penne
  • 2 large shallots, thinly sliced
  • 2 cups button mushrooms, thinly sliced
  • 1 1/2 cup ham, cubed
  • 1 1/2 cup peas, fresh or frozen
  • 1 1/2 cup heavy cream
  • 1 lemon's worth of zest
  • 1/2 cup fresh parsley, chopped (Plus more for garnish, if desired)
  • 1 1/2 cup freshly grated Parmesan (Plus more for garnish, if desired)
  • Salt and pepper, to taste


  • Cook pasta according to package directions, leaving al dente. Drain and set aside.
  • Meanwhile, in a large skillet, heat 2 tbs butter over medium. Add shallots and cook until fragrant, about 3 minutes.
  • Stir in ham and cook for 30 seconds.
  • Stir in mushrooms and cook until water releases from mushrooms, about 3 minutes. Once that's happened, increase the heat to medium high and cook until the moisture has evaporated and the mushrooms have slightly browned, about 5 minutes.
  • Add cream and simmer, stirring occasionally to prevent boiling or sticking. If it nears boiling, lower the heat as needed. Cook to reduce slightly, about 3-5 minutes.
  • Stir in peas. If frozen, cook until warmed through, if fresh, simmer a bit longer to make them more tender, about 2-3 minutes.
  • Add cheese, pasta, and lemon zest to cream and stir to mix well. Add salt and pepper to taste and serve immediately.