Simple one-dish dinners are calling my name right now! I don’t often have the time or energy for something elaborate during our busiest time of day. I also love it when dinner can include a little meat, without it being the focus (in line with our “flexitarian” ways!). For this recipe, I used a “ham nugget,” instead of your typical deli meat ham, to get those nice cubes. I’ve seen them at both Whole Foods and Earth Fare near the other packaged deli meat, and I like how you can slice them however thick (or thin) you want.
And if you aren’t going to use the whole ham nugget at once, you can easily freeze the rest for a rainy day. Or, if you plan on making this meal again, consider dicing and freezing it in 8-ounce portions. You’ll definitely thank yourself later for that one!
Pasta with Peas and Ham Ingredients
- Whole-wheat noodles – I recommend egg pasta for this recipe.
- Olive oil – Extra virgin.
- Onion – Chopped.
- Ham – Use a ham nugget to get those nice cubes.
- Garlic – Minced.
- White wine – Dry
- Chicken broth – If you can, try making your own with this recipe for the slow cooker.
- Frozen peas – Inexpensive and convenient, I love having a bunch of frozen produce on hand for simple recipes like this one.
- Parmesan cheese – Freshly grated Parmesan cheese is the best choice.
- Heavy cream –
How to Make my Simple Pasta with Peas and Ham
- Cook pasta: Before anything, cook the pasta according to package directions and reserve 1/2 cup of pasta cooking water for the sauce.
- Heat a large skillet: Cook the onion until it begins to soften and then stir in the ham and garlic for about 1 minute.
- Pour in the liquids: Add the white wine until boiled down almost all the way. Then add the broth and reserved pasta water and bring to a boil. Simmer the sauce for about 6-8 minutes until it thickens.
- Stir in the other ingredients: Add the frozen peas, grated cheese, heavy cream and season with salt and pepper. Cook while stirring until everything is heated through. Garnish with extra Parmesan and serve!
Other Pasta Dishes You May Enjoy:
- Kale and Tomato Alfredo Pasta
- Tomato Basil Weeknight Pasta
- Creamy Shrimp Pasta with Lemon
- Roasted Cauliflower Pasta Recipe
9 thoughts on “Simple Pasta with Peas and Ham”
I’ve made this several times and my kiddos inhale it. I skip the wine and sub another veggie (like frozen broccoli) for the peas so my picky husband will eat it. Creamy and delicious!
Is ham considered a “real” food? I’m thinking it’s a more processed meat, and something I should stay away from. Thoughts?
Hi Trina, we always recommend buying local, organic meat when possible. Applegate is a good store-bought option. You can read more about how Lisa feels about meet here: https://www.100daysofrealfood.com/mini-pledge-week-3-meat/ – Nicole
I tried this pasta recipe at home. Its damn great and simple. Thank you for sharing such an article. Will be waiting for more such articles.
Such a wonderful post!! I loved your recipe.Just having a question.Please tell me if I can use anything instead of White wine??Or It will change the taste??Please answer me.
You can omit if need be. It will still taste delicious. – Nicole
No, white wine is an essential ingredient and adds flavor. No ingredient in this can be omitted as it is so simple….except the cream. I don’t like cream sauces and without cream, it is identical to the original Tuscan style of the recipe my father has made many times, as well as I. Italians are not big on cream sauces. That’s a French thing. Even alfredo sauce…made for the American tourists, I have never seen an Italian eat alfredo sauce. See my name, you can take my word for it :)
One more detail….I would omit the parmesan IN the sauce, it is already quite salty from the ham and broth, I think that adding parmesan cheese as desired is better. Putting parmesan IN the sauce is going to make it too salty, especially a WHOLE CUP as this suggests. You will be forced to guzzle water as your mouth constantly dries out. Skip the cheese IN the sauce.
I do a similar meal with alfredo sauce. I like how this sauce has less cream. In the spring I swap the peas for farmer’s market asperagus that I have blanched in boiling water.