Creamy Ham and Peas Pasta made with tender ham, sweet peas, and bowtie pasta tossed in a smooth homemade sauce with a hint of nutmeg and white wine. A quick, comforting meal that’s easy enough for busy nights.
If you’re looking for a simple way to change up pasta night, this Ham and Pea Bow Tie Pasta is a great option. I have a house full of picky eaters, and tomato sauce is usually a no-go, so creamy pasta dishes like this are always a win here. With tender ham, sweet peas, and bow tie pasta tossed in a homemade cream sauce, it’s an easy, comforting meal that comes together quickly and works well for busy weeknights.
Ingredients for Ham and Peas Pasta
- Pasta: Here I am using farfalle (bowtie pasta). I also like to use fettuccine.
- Ham: I usually use half a ham, but during the holidays my family loves a full ham, and I often use the leftovers for this dish. Just cut your leftover ham into pieces and brown them in the skillet as directed—don’t skip this step, it adds so much flavor.
- Peas: I always use frozen peas since I always have a stash in the freezer.
- Onion: Must be chopped into small pieces for the best texture.
- Milk: I typically use 2% milk, though whole milk works too. I haven’t tested this with dairy-free milk.
- Nutmeg: Fresh nutmeg makes all the difference here.
- Butter: Salted or unsalted works fine; the difference is minimal in this recipe.
- Salt: Use table salt to season to taste.
- White Wine (optional): Adds a bit of depth of flavor, but you can skip it if serving to kids. If you’re worried about opening a whole bottle and not using it, you can freeze leftover wine in a freezer-safe container. Leave some space since liquids expand when frozen, and it will freeze almost like a slushy. Whenever you need some for a recipe, you can just scoop a portion — it doesn’t freeze completely.
How to make pasta with Ham & Peas:
- Dice ham and chop onion. Cook ham in olive oil until browned, then add onion and cook until translucent. Stir in peas until thawed.
- Make a roux by melting butter and stirring in flour; whisk in milk and simmer until thickened. Season with nutmeg, salt, and optional wine.
- Combine drained pasta with ham, peas, and onion mixture. Pour sauce over the pasta or serve on the side.
How to Store:
If you’re making extra to have leftovers, store the cooked pasta with the ham and peas in one container and the sauce separately in another. This prevents the pasta from continuing to absorb the sauce and becoming mushy. Refrigerate leftovers in an airtight container for up to 3 days. I do not recommend freezing it.
If you have Leftover Ingredients
With this recipe, food waste is a thing of the past!
- Leftover onion? Pop the other half in the fridge or freeze it for later use. (Chop it ahead of time to make your life easier when it’s ready to use.)
- Extra ham? Freeze the unused portion for your next round of this dish. (Chopping it before freezing helps it thaw faster, but it’s not required.)
- Surplus wine? Freeze it in a container for future recipes or use it in other dishes. (Check all of the tips in my ingredients section).
FAQ
If the sauce becomes lumpy at any point, don’t worry. Simply transfer it to a blender and blend until smooth. Return the sauce to the pot and heat gently, stirring, until it reaches the desired consistency.
The sauce will still taste great without the wine. Just omit it
Indeed! we’re all about making every dime count. you can freeze leftover wine in a freezer-safe container. Leave some space since liquids expand when frozen, and it will freeze almost like a slushy. Whenever you need some for a recipe, you can just scoop a portion — it doesn’t freeze completely.
Creamy Ham and Peas Bowtie Pasta with Bechamel (Besciamella) Sauce
Ingredients
- 1lb bowtie pasta 453g
- 4 tablespoons all-purpose flour
- 4 tablespoons butter
- 4 cups milk
- 1 pinch freshly ground nutmeg
- 3 tablespoons white wine optional
- 1½ lbs half ham 700g
- ¾ cup peas
- ½ onion
- salt
- olive oil
Instructions
Prepare the Pasta:
- Fill a large pot with salted water and bring it to a boilsalt
- While waiting for the water to boil, dice the ham and finely chop the onion.1½ lbs half ham, ½ onion
- In a large nonstick skillet over medium heat, drizzle a little olive oil. Add the diced ham and cook until it starts to brown.
- Add the chopped onion and cook until translucent and lightly browned.
- Stir in the frozen peas and cook for 1–2 minutes until bright green and thawed. Set aside until the pasta is ready.¾ cup peas
- Cook the bowtie pasta in the boiling water according to the package instructions. Drain and set aside.1lb bowtie pasta
Prepare the Creamy Sauce
- In a medium pot over medium heat, melt the butter. Stir in the flour and cook for about 2 minutes, whisking constantly to make a smooth roux.4 tablespoons all-purpose flour, 4 tablespoons butter
- Gradually pour in the cold milk, whisking continuously. Add a little at a time and mix before adding more to prevent lumps, until the mixture comes to a gentle boil.4 cups milk
- Reduce the heat and simmer for about 10 minutes, stirring occasionally to prevent sticking.
- Season with a pinch of nutmeg, salt to taste and white wine ( if using).1 pinch freshly ground nutmeg, salt, 3 tablespoons white wine
Combine and serve
- Add the drained pasta to the skillet with the ham, onions, and peas, tossing to combine evenly.
- Pour the creamy sauce over the pasta, or or serve the sauce on the side so everyone can add as they like.
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