Creamy Leek, Pea, Ham (Printable Version)

Rich pasta with leeks, peas, ham, and a creamy sauce, ready in 30 minutes for a comforting dinner.

# What You'll 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 (penne, fusilli, or similar)

→ Meats

04 - 7 oz cooked ham, diced

→ Dairy

05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 2 tbsp unsalted butter

→ Liquids

08 - 3 cups low-sodium chicken or vegetable broth

→ Seasonings

09 - 2 cloves garlic, minced
10 - 1/4 tsp ground black pepper
11 - 1/2 tsp salt, plus more to taste
12 - 1/4 tsp nutmeg (optional)

# Directions:

01 - Melt butter in a large, deep skillet or Dutch oven over medium heat. Add sliced leeks and sauté for 3–4 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 3–4 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 2–3 minutes until sauce is creamy and coats the pasta.
08 - Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan if desired.

# Expert Suggestions:

01 -
  • It's genuinely done in 30 minutes, which means weeknight dinner without the stress or takeout containers.
  • The creamy sauce coats everything perfectly without feeling heavy or overdone.
  • Leeks and peas bring natural sweetness that makes ham taste even better than you'd expect.
02 -
  • Don't skip cleaning the leeks properly or you'll bite into sand, which ruins the whole experience and makes you question your cooking abilities unfairly.
  • Add the cream at the end on low heat because high heat can cause it to break and separate, leaving you with a grainy sauce instead of the silky one you're after.
  • The pasta absorbs liquid as it cooks, so if everything looks dry before you add the cream, that's normal and intentional.
03 -
  • Buy your ham from the deli counter rather than packaged; it tastes noticeably better and transforms the entire dish.
  • Clean your leeks by slicing them lengthwise, rinsing thoroughly between the layers, then slicing crosswise—grit loves hiding in there.
  • When in doubt about doneness, pasta cooks a bit more as it sits, so pull it slightly early rather than mushy.
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