Creamy Leek Pea Ham Pasta (Printable Version)

One-pot dish combining leeks, peas, ham, and a creamy sauce for an easy, satisfying meal.

# 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 (penne, fusilli, or similar)

→ 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

# Step-by-Step Guide:

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 reaches almost al dente texture.
06 - Add peas and continue cooking 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 coats pasta evenly.
08 - Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan if desired.

# Additional Tips::

01 -
  • It comes together in one pot, which means less washing up and more time enjoying dinner.
  • The cream transforms simple ingredients into something that tastes like you spent hours on it, but you really didn't.
  • Leeks and peas have this natural sweetness that makes the whole dish feel bright and comforting at the same time.
02 -
  • Add the cream at the end over low heat—if your pan is too hot the cream can separate and look grainy instead of silky smooth.
  • The pasta keeps absorbing liquid even after you're done cooking, so serve immediately and don't let it sit too long or the sauce will disappear into the pasta.
03 -
  • Use freshly grated Parmesan instead of the pre-grated kind—it melts smoother and tastes noticeably better in a creamy sauce like this.
  • If your ham is very salty, taste the broth as you go because you might not need the full half teaspoon of salt called for.
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