Creamy Leek Pea Ham Pasta (Print)

One-pot pasta with leeks, peas, ham, and a rich creamy sauce, ready in 30 minutes.

# Ingredients:

→ 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 ground nutmeg, optional

# Instructions:

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 and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham to the skillet and cook for 2 minutes, stirring occasionally to distribute evenly.
04 - Pour in the pasta, broth, salt, and pepper. Stir well and bring the mixture to a simmer.
05 - Cover the skillet and cook for 10 minutes, stirring occasionally, until the pasta reaches almost al dente consistency.
06 - Add the peas and continue cooking uncovered for 3 to 4 minutes until the pasta is tender and most of the liquid is absorbed.
07 - Reduce heat to low. Stir in the heavy cream, Parmesan cheese, and nutmeg if using. Simmer gently for 2 to 3 minutes until the sauce coats the pasta and reaches a creamy consistency.
08 - Taste and adjust seasoning as needed. Transfer to serving dishes immediately and garnish with additional Parmesan cheese if desired.

# Pro Tips:

01 -
  • It's genuinely faster than ordering takeout, and you won't be scrubbing multiple pans afterward.
  • The creamy sauce comes together without any fussy béchamel, just butter, cream, and the starchy pasta water doing the heavy lifting.
  • Ham adds real depth without requiring you to cook meat from scratch, making this feel elegant but honest.
02 -
  • If your sauce looks too thin after adding the peas, resist the urge to add more cream—just let it simmer for another minute and the pasta will absorb more liquid.
  • Don't add the cream while the pot is boiling hard or it might break; keep that heat low and gentle for a smooth, luxurious finish.
03 -
  • Taste the broth before you start cooking because some are saltier than others, and you need that information to season correctly.
  • Keep the heat moderate throughout—rushing to high heat will make the cream separate and the leeks turn stringy rather than silky.
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