Creamy Leek Pea Ham Pasta (Print Version)

Comforting pasta with leeks, peas, ham, and a rich creamy sauce, ideal for quick dinners.

# What You'll Need:

→ Vegetables

01 - 2 medium leeks, cleaned and sliced (white and light green parts only)
02 - 1 cup frozen peas

→ Pasta

03 - 12 oz short pasta such as penne or fusilli

→ Meats

04 - 7 oz cooked ham, diced

→ Dairy

05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter

→ Liquids

08 - 3 cups low-sodium chicken or vegetable broth

→ Seasonings

09 - 2 cloves garlic, minced
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon nutmeg, optional

# How-To Steps:

01 - Melt butter in a large, deep skillet or Dutch oven over medium heat. Add sliced leeks and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham and cook for 2 minutes, stirring occasionally.
04 - Pour in pasta, broth, salt, and pepper. Stir well and bring to a simmer.
05 - Cover and cook for 10 minutes, stirring occasionally, until pasta is almost al dente.
06 - Add peas and continue to cook uncovered for 3 to 4 minutes until pasta is tender and most liquid is absorbed.
07 - Reduce heat to low. Stir in cream, Parmesan, and nutmeg if using. Simmer gently for 2 to 3 minutes until sauce is creamy and coats pasta.
08 - Taste and adjust seasoning as necessary. Serve immediately, garnished with extra Parmesan if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to actually enjoy dinner.
  • It tastes indulgent and restaurant-quality but comes together faster than ordering takeout.
  • The combination of sweet leeks, tender peas, and smoky ham hits all the comfort-food notes without feeling heavy.
02 -
  • Don't skip cleaning the leeks properly—dirt hides between the layers, so slice them lengthwise first, rinse under running water, then slice crosswise.
  • The pasta absorbs liquid as it cooks, which means you need to stir occasionally so it doesn't stick and scorch on the bottom; this is the one thing that can go wrong.
03 -
  • Buy your Parmesan as a block and grate it yourself—the pre-shredded stuff has anti-caking agents that keep it from melting into the sauce properly.
  • Don't let the cream boil once you add it; just keep everything at a gentle simmer so the sauce stays smooth and doesn't break or separate.
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