Creamy Leek Pea Ham Pasta (Printable Version)

One-pot pasta featuring leeks, peas, ham, and a rich creamy sauce for a quick, savory meal.

# What You 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

# Step-by-Step:

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

# Expert Advice:

01 -
  • It comes together in one pot, which means fewer dishes staring at you from the sink.
  • The leeks turn silky and sweet, the ham brings that salty richness, and the cream ties everything together like a gentle hug.
02 -
  • Don't let the cream boil or simmer too aggressively, or it can separate and break—keep that heat gentle and low once the cream goes in, treating it like you're tucking it into bed rather than rushing it.
  • The salt in your broth matters more than you'd think; taste as you go because low-sodium broth means you have more control, but it also means you might need to add more salt at the end than you expect.
03 -
  • Save some pasta water before draining—a splash of it can loosen the sauce if it gets too thick while sitting, and the starch helps the sauce cling to the pasta better.
  • If you're cooking for someone who loves extra richness, add a small dollop of crème fraîche or sour cream instead of some of the Parmesan; it changes the texture in a way that feels almost decadent.
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