Creamy Ham and Pea Pasta is the deliciously perfect use for leftover ham! This hearty family meal combines tender chunks of ham with fettuccine and peas in a cheesy white sauce that everyone loves! It’s a quick and easy pasta dinner to make, either on the stove top or in your crock pot!
Looking for more great recipe ideas to use up your leftover ham? Try my deluxe leftover ham casserole with broccoli and cheese and my creamy ham chowder!
Deliciously creamy ham and pea pasta is a super easy family dinner, whether it’s made on the stove top or in your crock pot!
Ham and Pea Pasta Recipe
I can never resist getting a way-more-than-enough sized ham to cook for a weekend dinner or holiday meal! Unfortunately for me, I’m the only one in my household that really just enjoys ham.
So to make it more interesting, and edible for my daughter, I have to come up with really tasty meals. It’s the only way to get my ridiculous amounts of ham leftovers eaten up!
How To Make Ham and Pea Pasta {on the Stove Top}
Start your fettuccine pasta cooking in a large saucepan over high heat. Cook according to the package instructions and the lower time recommended. This should yield a wonderful al denté texture for the pasta.
When your pasta is cooked, drain it and rinse in cold water to stop the noodles from continuing to cook. Set aside.
While your pasta is cooking, start a large skillet (or Dutch Oven, whatever will fit all of your pasta and sauce) over medium heat. Add the butter and garlic, melt the butter and sauté the garlic for about 1 minute.
Next, add the milk, heavy cream, and cubed cream cheese. Heat until the cream cheese begins to melt and break down. Use a whisk to finish combining the cream cheese and the sauce is smooth.
Add the diced ham and fresh or thawed peas. Cook for approximately 2 minutes, or until the ham and peas are warmed.
Once the ham and peas are warmed, add the grated sharp cheddar cheese and Swiss cheese. Stir the sauce occasionally until the cheese is completely melted. *Gruyere cheese is highly recommended for the superior flavor and ease of melting.
Finally, add the cooked fettuccine and stir until thoroughly coated with the creamy white cheese sauce. Remove from your stove top and serve immediately. Garnish with chopped fresh parsley, if desired.
How To Make Ham and Pea Pasta {in a Slow Cooker or Crock Pot}
Prepare your crock pot by spraying the inside with non-stick cooking spray.
Cook your fettuccine in a large saucepan for 5 minutes. Drain and rinse in warm water and then transfer into the prepared crock pot.
Add the remaining ingredients to your slow cooker ( except for the peas ) including the butter, minced or crushed garlic, milk and heavy cream, cubed cream cheese, the grated sharp cheddar cheese and Swiss cheese, diced ham and season with salt and pepper.
Stir to combine the ingredients, then place the cover on and set your slow cooker for 3 hours on low setting. The pasta should be al denté when done.
Finally, add the fresh or thawed peas and continue to cook on low setting for 10 more minutes. Serve immediately, garnished with chopped parsley.
Ham and Pea Pasta
Ingredients
- 16 oz fettuccine (uncooked)
- 2 Tbsp butter
- 1 Tbsp garlic (finely minced or crushed)
- 2 cups milk
- 1 cup heavy cream
- 4 oz cream cheese (cubed)
- 1 cup Swiss cheese (grated, Gruyere is best for flavor and melting)
- 1 cup sharp cheddar cheese (grated)
- 1/2 tsp each, salt & pepper (to taste)
- 2 cups ham (diced or cubed)
- 2 cups peas (or a 10 oz bag frozen, thawed)
- 2 Tbsp parsley (optional, garnish)
Instructions
Stove Top Ham and Pea Pasta
- Cook your pasta according to boxed directions, typically on the lower end of the time suggested will yield a nice al dente texture (firm to the bite, but fully cooked). Drain and rinse in cool water. Set aside.
- In a saucepan (or skillet, or Dutch Oven large enough to hold the pasta once combined with the sauce) melt the butter and saute the garlic for 1 minute.
- Add milk, heavy cream, and cubed cream cheese. Warm until the cream cheese begins to break apart. Use a whisk to combine and finish breaking down the cream cheese.
- Add the diced ham and peas (thawed peas, if using frozen) and cook for 1-2 minutes, or until the ham and peas are warmed.
- Add the grated sharp cheddar and Swiss cheese, and season with salt and pepper (to taste). Stir occasionally until all of the cheese is melted.
- Add the cooked fettuccine and stir until well coated. Remove from heat and serve immediately. Garnish with parsley when serving, if desired.
Crock Pot Ham and Pea Pasta
- Spray the inside of your crock pot with non-stick cooking spray.
- Cook your fettuccine in a saucepan for 5 minutes. Drain and rinse in warm water, then transfer to the crock pot.
- Add remaining ingredients (except for the peas): butter, garlic, milk, heavy cream, cream cheese, grated sharp cheddar and Swiss cheeses, salt, pepper, and diced ham. Stir to combine.
- Cover and set your slow cooker on low setting and cook for 3 hours, or until pasta is tender (al dente). Stir, then add the peas and cover. Finish cooking for 10 additional minutes.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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