Creamy Leek Pea Ham Pasta (Print View)

A quick, creamy pasta combining leeks, peas, ham, and Parmesan in a smooth sauce.

# Ingredient List:

→ 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 tablespoons unsalted butter

→ Liquids

08 - 3 cups low-sodium chicken or vegetable broth

→ Seasonings

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

# Directions:

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 is almost al dente.
06 - Add peas and continue to cook 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 is creamy and coats the pasta.
08 - Taste and adjust seasoning as necessary. Serve immediately, garnished with extra Parmesan if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to actually enjoy your meal.
  • The leeks turn impossibly sweet and tender, creating a naturally luxurious sauce without any fussy technique.
  • It feels indulgent but comes together in 30 minutes, perfect for those nights when you want restaurant-quality comfort without the delivery fee.
02 -
  • Don't use pre-sliced leeks from the grocery store if you can help it—slice them yourself so you can feel how tender they are and ensure you're only using the sweeter white and light green parts.
  • The liquid absorption happens naturally as the pasta finishes cooking, so resist the urge to add more broth; if it looks dry before the pasta is done, just lower the heat slightly and cover for another minute.
  • Add the cream while the heat is low or you risk it breaking or curdling, which would turn your silky sauce into something grainy and disappointing.
03 -
  • Clean your leeks thoroughly by slicing them first, then rinsing between the layers under running water to remove any hidden sand or grit.
  • Room temperature or cold ingredients added to hot pasta can lower the temperature and make the sauce seize up, so let your cream sit out for a few minutes before stirring it in.
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