Creamy Leek Pea Ham Pasta (Printable)

A comforting dish with leeks, peas, ham, and a creamy sauce for quick weeknight meals.

# 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

# 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 if necessary. Serve immediately, garnished with extra Parmesan if desired.

# Expert Suggestions:

01 -
  • Everything cooks in a single pot, which means fewer dishes and less cleanup anxiety.
  • The creamy sauce clings to every piece of pasta without feeling heavy or oversaturated.
  • It transforms simple pantry staples into something that feels genuinely special on a busy evening.
02 -
  • Never add the cream to a boiling pot or it will separate and look broken—low heat is non-negotiable for that silky texture.
  • The pasta continues to absorb liquid even after you take it off heat, so stop the cooking when it looks slightly wet rather than perfectly dry, or it'll turn to mush.
03 -
  • Clean your leeks thoroughly by slicing them lengthwise and running water between every layer, because there's nothing worse than biting into hidden sand.
  • Taste the pasta at the nine-minute mark rather than waiting the full ten—overstuffed pasta is one of the quickest ways to ruin an otherwise perfect dish.
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