Farfalle with Peas, Ham and Cream

This farfalle with peas, ham, and cream is an easy Italian dinner recipe that can be made in less than 20 minutes.

One of my favorite times of the year to make this dish is just after a big holiday when the ham is served. I use the leftover ham to make this simple dish.

Not only does it help me to finish some leftovers, but it also makes for a great break from all the heavy eating. I call it transitional cooking.

This wonderful creamy farfalle pasta recipe is super simple to make and a great way to use any leftover ham that you may have.

I selected farfalle, or bow ties, not because they are my favorite pasta but because the sauce sits nicely in the tiny bow part of the pasta so that you can enjoy all the beautiful flavors. 

Penne or rigatoni is an excellent alternate choice. Whichever pasta you choose, make sure that it is tubular and cooked al dente.

The sweetness of the peas does a beautiful job of balancing the saltiness of the ham. Then, the rich cream sauce brings it all together.

Adding more cheese will thicken the sauce a bit — you definitely do not want a runny sauce. However, it shouldn’t be too thick, either.

When it comes to the cream, I suggest sticking with dairy. I strongly do not recommend using almond milk or coconut milk, either.

In this Article

Why You’ll Love Pasta With Ham and Peas

Great for leftovers – In addition to using up leftover ham, you can also add other vegetables. 

Simple – This is an easy recipe that you can make quickly. 

Casual yet elegant – While this is an easy-to-make meal, it’s as good for busy weeknights as it is for a special occasion.

Cooking tips and step-by-step to make this fantastic creamy Farfalle with Peas, Ham, and Cream recipe.

Bring the water to a boil. Meanwhile, you can start cooking the peas, ham, and cream sauce. As they say in Italy, pasta does not wait for you. You wait for it.

• While cooking the pasta, start preparing the peas, ham, and cream sauce. Use a large skillet that you can add to the cooked pasta when they are done.
• Use a large pot of salted water for cooking your farfalle pasta.
• Cook the pasta al dente, meaning drain the pasta a few minutes before it is fully cooked. The pasta will continue cooking in the cream. You do not want overcooked pasta — trust me.
• Before draining the farfalle pasta, save a cup of the pasta water. This will help to thin the sauce if need be. The cooking water contains natural starch.
• Melt butter in a skillet and add the peas and diced ham. 
• Saute briefly before adding the cream, salt, and pepper.
• Continue to cook until the sauce thickens. 
• Remove the pan from the heat and add the drained pasta.
• Generously sprinkle the cheese over the pasta.
• Serve immediately.

What to Serve With Farfalle with Peas, Ham, and Cream

With protein, dairy, and peas, this dish is already a fairly complete meal, but I doubt anyone would turn down a piece of warm crusty bread dipped in olive oil or spread with butter to go with it!

You can also serve a simple kale salad or a panzanella caprese salad. 

If you want a warm, comforting start to the meal, try a bowl of Italian wedding soup or Tuscan bean soup.

Variations  and substitution suggestions

• Instead of baked ham, you can replace it with prosciutto. Although a great combination, beware of not over-salting your dish, as the prosciutto is cured with salt and thus more salty by nature.
• You can substitute the heavy cream with whole milk to make this dish lighter.
• Add some small chopped onion to the cream. Cook them to a translucent point before adding them to the pasta.
• Peas in a can are the accepted replacement for the frozen.
• Have leftover chicken? Cut it is small pieces and add it instead of the ham.
• I used Parmigiano Reggiano. You can replace it with pecorino romano.

You can use any tubular pasta with this dish. You want the sauce to be absorbed by the pasta. The cream balances the peas’ sweetness and the ham’s saltiness.

Great for any night of the week. Remember, the pasta will not wait for you.

You must wait for it. Enjoy it warm soon after coming out of the stove.

More Easy Pasta Dishes

Penne Pasta Peas and Bacon

Zucchini Provolone Pasta

Creamy Lemon Shrimp Scampi Pasta

Ricotta, Arugula, Pine Nuts and Penne Pasta

Frequently Asked Questions

Storage

Refrigerator: You can store this pasta dish in an airtight container in the fridge for 1-2 days. However, when storing pasta with sauce, it’s important to remember that the pasta can become soggy.

Freezer: I do not recommend freezing this pasta — it is unlikely to retain its same texture when thawed.

Products and Equipment used to make Farfalle with Peas, Ham, and Cream.

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Originally published on June 9, 2021.