Creamy ham and pea pasta comes together super fast and uses up leftover Christmas ham! This pasta dish packs in a lot of flavor, but takes little effort. It’s perfect for lazy days after the holiday buzz!
I hope everyone had a wonderful Christmas! I had a great holiday – one of the best. It was full of family, great food, and lots of fun! I really wanted to have this recipe up on Friday, but I spent most of the day being lazy. So, here it is 2 days late!
This creamy ham and pea pasta is by far my favorite way to use up leftover ham – I make it every year with my leftovers! It’s super easy, quick and delicious. Pieces of ham are sautéed with onions and garlic until caramelized. Then, stir in creamy mascarpone cheese and it melts into a delicious sauce. Add in your peas and pasta and a little pasta water if you need to thin out the sauce. Toss with parmesan cheese and you’re ready to eat!
If you’re on leftover ham overload you need to make this! It’s a great way to repurpose it into a whole new meal.
- 1 Pound Short Cut Pasta, any shape (I use gluten-free)
- 1 Tablespoon Unsalted Butter
- 1 Onion, peeled, halved, and thinly sliced
- 3 Cloves Garlic, finely minced
- 1 ½ Cups Leftover Ham, julienned
- Kosher Salt and Freshly Ground Black Pepper
- 1 (8 oz.) Container Mascarpone Cheese
- 1 ½ Cups Frozen Peas
- 1 Cup Freshly Grated Parmesan Cheese, plus more for serving
- Chopped Fresh Parsley, for garnish
- Cook the pasta in a large pot of boiling, salted water until al dente. Drain.
- Meanwhile, heat a large skillet over medium heat. Melt the butter and add in the onion. Sauté the onion for 2-3 minutes, or until soft and then add in the garlic and ham. Season the mixture with salt and pepper and sauté another 5 minutes or until the onions and ham are starting to caramelize.
- Stir in the mascarpone cheese until melted and then add in the cooked pasta and peas. Mix well, adding pasta water to thin out if necessary.
- Stir in the Parmesan cheese, dish out into serving bowls and top with fresh parsley and more cheese.