Description
This One Pot Ham and Pea Pasta is a creamy, comforting meal perfect for busy weeknights. It combines sautéed ham, garlic, tender pasta, sweet peas, and a blend of creamy cheeses, all cooked together in one skillet for easy cleanup and maximum flavor.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter
- 1.5 cups diced ham (or more if you like)
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- 6 cups chicken broth (plus extra as needed)
- 1 (12-oz) box uncooked pasta (linguine or shells recommended)
- 1.5 cups frozen peas
- 1 (5-oz) package Boursin cheese with garlic and herbs (or 4 oz regular cream cheese plus extra seasoning)
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté ham and garlic: Melt butter in a wide skillet over medium heat. Add the diced ham and sauté for 1-2 minutes to lightly brown it. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Make the roux: Reduce the heat to low. Stir in the all-purpose flour and dried parsley, cooking for about one minute to remove the raw flour taste. Slowly add the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a boil once, then reduce to a simmer.
- Cook pasta and peas: Add the uncooked pasta to the skillet, making sure it is fully submerged in the liquid (break the pasta in half if needed to fit). Simmer over medium heat, stirring occasionally, until the pasta is almost cooked through, about 10-12 minutes.
- Finish cooking: Stir in the frozen peas and continue to cook for another 4-5 minutes until the pasta is fully tender and the sauce thickens to a creamy consistency. Remove the skillet from the heat.
- Add cheeses and serve: Stir in the Boursin cheese (or cream cheese) and grated Parmesan until melted and well combined. Serve the pasta immediately. Optionally, garnish with chopped parsley, grated lemon zest, or red pepper flakes for extra flavor.
Notes
- You can increase the amount of ham based on your preference for a meatier dish.
- If the pasta seems dry while cooking, add a little extra chicken broth to maintain a saucy consistency.
- Stir continuously when adding broth after flour to avoid lumps and create a smooth sauce.
- Use either long pasta like linguine or short shapes like shells depending on your preference.
- For a vegetarian version, substitute ham with sautéed mushrooms or omit entirely and use vegetable broth.
