Basilberry recipes

Creamy Penne with Ham and Peas

Creamy Penne with Ham and Peas Recipe


Ingredients for Creamy Penne with Ham and Peas
Preparation time: 5 min
Cooking time: 20 min
Persons: 4
Difficulty: Low
Cost: Average

These Creamy Penne with Ham and Peas represent a very appetizing and substantial dish for the presence of cream and Parmesan cheese. The usage of frozen peas makes it easy to prepare this pasta dish in any time of the year and within only minutes you can whip up this delicious ham and peas cream to toss your penne pasta in! Instead of penne other pasta types such as farfalle, tagliatelle, garganelli and fusili can be used because of their similar tubular or shaped structure which makes the creamy sauce hold on better and really makes the different flavours come together. These Creamy Penne with Ham and Peas will be a hit among grown-ups and little ones and because of its simplicity you will love it just as much!
    For the Creamy Penne with Ham and Peas:
  • Bouillon
    vegetable stock, 1 tube
  • Butter
    40 gr
  • Cream
    100 ml
  • Ham
    cubes, 120 gr
  • Nutmeg
    a pinch
  • Olive oil
    extra vergin, 2 tablespoons
  • Parmigiano Reggiano cheese
    grated, to sprinkle
  • Penne
    400 gr
  • Pepper
    ground, to season
  • Peas
    frozen, 150 gr
  • Salt
    to season
  • Water
    hot, enough to cook the peas



Put enough water to the boil for the 400 gr of penne pasta to cook in. Then, start preparing the cream of ham and peas by placing a frying pan on the heat. Add 2 tablespoons of olive oil and when hot the 150 gr of frozen peas as well.

Open 1 tube of vegetable stock and add it to the peas. Stir carefully with a wooden spoon to let the gelatine melt and blend it in with the peas.

Put a lid on top of the pan and place the wooden spoon in between leaving just a small opening for air. Heat some water, you can also use a spoon of the boiling water for the pasta, and pour a little in the pan with the peas, just enough to let them cook.

Place the lid back on the pan and put a second frying pan on the heat. Add the 40 gr of butter and let it melt.

Add the cubes of ham and let them brown in the melted butter. Then, pour in the 100 ml of cream and stir to blend it in.

Season the creamy ham with nutmeg, pepper and salt. Add the peas as soon as they are cooked and the water has evaporated.

Stir the cream of ham and peas and add some grated Parmigiano Reggiano cheese keeping some to the side for the garnishing of the plates. Turn off the heat and prepare to cook the penne pasta.

Add a few pinches of salt to the boiling water and the 400 gr of penne pasta.

Cook the penne pasta for 11 minutes and drain when cooked.

Add the penne pasta to the cream of ham and peas and turn back on the heat to stir-fry the pasta for a minute in the pan along with the prepared sauce. Put the Creamy Penne with Ham and Peas onto the plates and serve with some Parmigiano Reggiano cheese sprinkled on top of it!
Cooking Tips:

Add just a few tablespoons of water to the peas as it will not take long for them to cook. When the peas are cooked but the water has not completely evaporated just drain them before adding to the creamy ham.

If you want you can add a finely chopped small onion or shallot together with the dices of ham to brown in the butter.

Instead of using penne pasta you can use this recipe for other pasta types such as farfalle, tagliatelle, fusili and garganelli.