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This easy orecchiette pasta with ham and peas is one of those weeknight dishes that feels comforting without taking much time. The sauce comes together quickly on the stovetop with cream, Parmesan, and sweet green peas, and the small pasta shape soaks it all up beautifully. It’s rich but not heavy, and perfect for using up leftover ham.
You can easily adapt this meal depending on what you have on hand—swap in another short pasta shape, use frozen peas straight from the bag, or add a sprinkle of fresh herbs at the end. It’s a simple, satisfying dish that works well for busy evenings or a cozy lunch.
What You’ll Like About This Dish
Quick preparation. The sauce comes together while the pasta cooks, making it an easy weeknight option.
Great use for leftover ham. A perfect way to turn extra cooked ham into a complete meal.
Creamy but balanced. The cream and Parmesan create a velvety sauce that isn’t overly heavy.
Kid-friendly flavors. Peas, pasta, ham, and cheese are a combination most kids love.
Ingredient Notes
- Orecchiette pasta – Any small pasta shape like shells or elbows works well.
- Cooked ham – Diced leftover ham or packaged cooked ham both work.
- Butter – Adds richness to the sauce base.
- Whipping cream – Creates the creamy texture; heavy cream or half-and-half can be used.
- Frozen peas – No need to thaw; they cook quickly in the sauce.
- Parmesan cheese – Freshly grated melts best and gives great flavor.
- Parsley – Adds color and freshness at the end.
Steps to Make Orecchiette Pasta With Ham and Peas
- Cook the pasta and drain it well before returning it to the pot.
- Brown the diced ham in butter to deepen the flavor.
- Add the cream and peas and let everything gently simmer.
- Stir in the Parmesan cheese until the sauce is smooth.
- Toss the sauce with the pasta until coated.
- Season and finish with parsley before serving.
Tips
- Sauté the ham just until lightly golden to bring out its savory flavor.
- If the sauce thickens too quickly, splash in a bit of pasta cooking water to loosen it.
- Warm the pasta pot slightly before adding the sauce so it doesn’t cool down too fast.
Recipe Variations
- Use different vegetables. Substitute peas with chopped asparagus, baby spinach, or mixed vegetables.
- Make it cheesier. Add a handful of mozzarella or fontina to the sauce for extra richness.
- Try bacon or pancetta. Replace the ham with crisped bacon or sautéed pancetta for a smoky twist.
- Add mushrooms. Sauté sliced mushrooms with the ham for more depth.
- Lighten it up. Use half-and-half instead of cream and add a squeeze of lemon at the end.
Serving Suggestions
- Serve with garlic bread or a buttered baguette.
- Pair with a simple green salad or Caesar salad.
- Add roasted Brussels sprouts or butternut squash on the side.
- Garnish with extra Parmesan or a pinch of red pepper flakes.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce will thicken but loosens nicely when reheated.
Freeze: Freezing is not recommended because creamy sauces tend to separate and become grainy after thawing.
Reheat: Warm gently on the stovetop with a splash of cream, milk, or broth to bring the sauce back together.
Orecchiette Pasta With Ham and Peas
Ingredients
- 1 tbsp kosher salt, for the pasta cooking water
- 8 ounces orecchiette pasta, or medium shells, cavatelli, or elbows
- 1 tbsp butter
- 8 ounces ham, diced
- ¾ cup heavy cream
- 10 ounces frozen peas, thawed
- ¾ cup grated Parmesan cheese , plus more for serving
- 4 tbsp chopped fresh parsley, divided use
- Fine salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add the pasta and cook following the package directions. Drain the pasta thoroughly in a colander. Return the pasta to the pot and set aside.1 tbsp kosher salt (for the pasta cooking water) | 8 ounces orecchiette pasta (or medium shells, cavatelli, or elbows)
- Melt the butter in a medium saucepan over medium heat. Add the diced ham and cook until lightly browned, stirring frequently. Add the cream and peas. Bring the mixture to a simmer. Continue cooking for 2 to 3 minutes, to heat through. Add 3/4 cup of Parmesan cheese and cook, stirring, until the cheese has melted, about 2 minutes. Add 3 tablespoons of the chopped parsley and stir to blend.1 tbsp butter | 8 ounces ham (diced) | 3/4 cup heavy cream | 10 ounces frozen peas (thawed) | 3/4 cup grated Parmesan cheese (plus more for serving) | 3 tbsp chopped fresh parsley (divided use)
- Pour the sauce over the pasta and toss until thoroughly coated. Season with fine salt and freshly ground black pepper, to taste.Fine salt and freshly ground black pepper (to taste)
- Put the pasta mixture in a serving bowl and sprinkle with the remaining 1 tablespoon of chopped parsley.1 tbsp chopped fresh parsley (divided use)
- Serve the pasta with extra Parmesan for sprinkling.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
