Creamy Leek Pea Ham (Printer View)

A creamy pasta dish blending leeks, peas, ham, and Parmesan in a flavorful sauce.

# What you'll need:

→ 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 such as penne or fusilli

→ 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

# Method:

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 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 is creamy and coats the pasta.
08 - Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan if desired.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time to actually enjoy dinner.
  • The whole thing comes together in under thirty minutes, making it perfect for those nights when life gets hectic.
  • It's elegant enough to serve to guests but simple enough that you won't stress making it.
02 -
  • Don't walk away once you add the pasta and broth, because if you let it sit without stirring, the pasta can stick to the bottom and scorch, turning a beautiful meal bitter in seconds.
  • The frozen peas go in during the last few minutes on purpose—if you add them at the beginning, they'll turn to mush and lose their bright color and firm bite.
03 -
  • Keep your broth at a gentle simmer throughout, because a rolling boil can make the pasta starchy and turn your sauce cloudy instead of creamy and smooth.
  • Don't skimp on cleaning your leeks—dirt hides between the layers, and there's nothing worse than biting into grit, so slice them and run them under cool water before cooking.
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