Creamy Leek Pea Ham Pasta (Printable)

One-pot pasta blending tender peas, sweet leeks, and savory ham in a rich creamy sauce.

# What Goes In:

→ 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)

# How to Make It:

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 reaches almost al dente texture.
06 - Add peas and continue cooking 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 coats the pasta.
08 - Taste and adjust seasoning as needed. Serve immediately with extra Parmesan if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum relaxation after dinner.
  • The creamy sauce clings to every piece of pasta without being heavy or pretentious about it.
  • It's flexible enough to use whatever vegetables or proteins you have hanging around your kitchen.
02 -
  • Don't skip cleaning the leeks properly—slice them lengthwise first, then rinse between the layers to remove any hidden dirt that likes to hide in there.
  • Cooking pasta in broth instead of water is the secret; it builds flavor into every strand from the very beginning.
  • Add the cream at the end and keep the heat low—high heat can make cream separate or break, leaving you with an oily mess instead of silkiness.
03 -
  • Buy whole leeks and clean them yourself instead of pre-sliced versions—you'll get better texture and flavor for the same price.
  • Keep the heat low when adding cream so the sauce becomes creamy and gentle rather than breaking into an oily puddle.
  • Stir the pasta occasionally while it cooks in the broth so it releases its starch evenly and the liquid reduces at the right pace.
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