I’m really proud of this one! It’s really a simple creamy pasta recipe at its core, but it feels special because of the peas puréed into an otherwise-basic creamy pasta sauce. Though you could use any pasta, cheese tortellini also makes it feel a little more exciting for the kids, and the grown ups like that the cheese adds a little extra protein.
For the ham, you could use leftover Easter ham if you’ve got it, or just grab some Black Forest ham from the deli. Have the folks at the deli counter cut you a slab that’s ¼ inch thick, and then all you have to do at home is cube it up. If you’re not a meat eater, skip the ham!
I like to dress up the final dish with a little lemon zest or a pinch of nutmeg, just to give it a little extra boost of flavor. For more springy pea recipes, try this other pasta with peas, or a creamy chicken skillet with peas!
Main Ingredients
- Pasta: Any pasta will work fine! Gnocchi would be really delicious, or try ravioli for another filled pasta.
- Ham: Instead of ham, you could use bacon, pancetta, shredded chicken, shrimp or salmon.
- Cream: Full on heavy cream is best. I wouldn’t sub in anything else.
- Peas: Frozen peas are perfect here, a staple of my freezer always!
- Herbs & alliums: Shallots, garlic, fresh mint.
- Parmesan cheese: use freshly grated for the creamiest results!
How To Make
See the full, detailed instructions in the recipe card at the bottom of this post.
- Cook the pasta. Another reason I love tortellini is that it’s done in about 4 minutes.
- Brown the ham in a bit of oil. Set it aside.
- Now make the creamy pea sauce. Start by sautéing shallots, garlic, peas, mint.
- Purée the peas and mint. As much as I love my immersion blender, it doesn’t get along with my skillet very well, so I usually just do this in a blender.
- Now, pour the pea purée back into the skillet.
- Bring it all together in the skillet; the ham, pasta, cream and Parm.
- Serve!
How To Serve and Store
Serve this right away! It’s best enjoyed immediately. Because of the peas, the sauce will get darker as it sits, which is OK, but less appetizing. Leftovers will be fine stored in the fridge for a few days. The best way to reheat them is in a small skillet over low heat, so the cream doesn’t break. It doesn’t freeze well at all, though.
I wouldn’t worry about a side dish for this one! With peas, ham and pasta, it’s a complete meal in one dish! You can always add a salad if you want, but it’s not necessary.
More Springy Recipes To Try
More Springy Weeknight Inspo This Way
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