Creamy Ham and Peas Bowtie Pasta with Bechamel (Besciamella) Sauce
Creamy Ham & Peas Bowtie Pasta – a comforting, easy-to-make dish using ham, frozen peas, and a simple béchamel sauce. Perfect for family meals!
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.
Notes
Ham: Use any good-quality cooked ham—smoked, honey-glazed, or leftover holiday ham. If freezing for later, dice it first; smaller pieces thaw faster and are easier to use in the skillet. Browning the ham before adding the other ingredients is important—it adds a lot of flavor.
Onion & Peas: Chop leftover onion before freezing so it’s ready to use in recipes. Frozen peas can go straight into the skillet without thawing. Stir them briefly so they heat through evenly and stay bright green.
White Wine (Optional): Adds depth of flavor but can be skipped if serving to kids. If using only part of a bottle, freeze the remainder in a small container. Liquids expand slightly when frozen—leave some space. When needed, scoop some out; it won’t freeze solid, more like a slushy.
Sauce Tips: To prevent lumps, add milk gradually, whisking constantly. If lumps do appear, transfer the sauce to a blender and blend until smooth. Return to the pot and heat gently, stirring until it reaches the right consistency.
Milk: 2% works well; whole milk is also fine. Dairy-free milk hasn’t been tested.
General Tips: Don’t skip browning the ham or onions—they give the dish its signature flavor. Serve the sauce on the side if some prefer less creamy pasta. Stir gently when combining pasta and sauce to coat evenly.
Leftovers: 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.
Calories: Please note calories provided are only an estimate.
Nutrition
Calories: 719kcal | Carbohydrates: 23g | Protein: 47g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 165mg | Sodium: 2205mg | Potassium: 956mg | Fiber: 2g | Sugar: 14g | Vitamin A: 954IU | Vitamin C: 12mg | Calcium: 328mg | Iron: 2mg
