Pasta with Peas

This flavorful pasta with peas is a quick and easy meal that comes together in just 20 minutes! It’s got…

This flavorful pasta with peas is a quick and easy meal that comes together in just 20 minutes! It’s got a bright flavor from lemon and a satisfying, creamy texture from mashed peas.

Pasta with Peas on a plate with serving spoon and lemon slices.

Peas may have been an underappreciated vegetable in the past. But what’s not to love about this bright and beautiful veggie? With all the spring vegetables popping, I’ve been craving a simple way to eat peas. Enter this easy pasta with peas recipe, ready in just 20 minutes with a small handful of ingredients!

Alex and I are excited about this recipe because it’s hard to find a simple pasta that incorporates fiber and protein. This mighty legume does both: and tastes incredible with garlic, lemon, and Pecorino cheese! It shines in spring, but since it’s made with frozen peas you can make it anytime.

Jump to the recipe—now.

What we love about this bright, zingy pasta with peas

This pasta with peas recipe is a simple pasta recipe we created using frozen peas. You’ll mash some of the peas with capers, lemon, garlic, and Pecorino cheese to make a creamy sauce, then add additional peas and garnish with more Pecorino. It turns out fresh, zingy and positively delightful.

To be clear, it’s not pasta e piselli, which is a whole different thing entirely! That’s a traditional Italian dish starring both pasta and green peas. This classic recipe is more brothy, almost like a soup.

We wanted to create a recipe that was more pasta and less soup, and this rendition was born! Alex and I were pleasantly surprised on how fun this concept is and how quickly it came together. (It was his brainchild, so I can’t take all the credit!)

A few ingredient notes

Here are the ingredients you’ll need for this pasta with peas rendition, with some notes on what kind of substitutions work here.

  • Frozen peas: Frozen peas are a freezer staple that is easy to access all year long. If you have access to fresh green peas, this recipe would be fantastic! Simply boil the fresh peas for 1 minute before making this recipe, since frozen peas are blanched before flash freezing.
  • Olive oil: Extra virgin olive oil helps to sauté the garlic and make a creamy sauce.
  • Pecorino Romano cheese: Pecorino has the best salty, aged flavor and is worth seeking out (you can find it at most grocery stores in America!). Substitute Parmesan plus a few more pinches salt, or vegan Parmesan cheese and additional salt for vegan. 
  • Garlic: Fresh garlic makes the flavors sing.
  • Capers: Capers are sold in thin jars near olives in the grocery store. They add a briny pop of salt to the recipe and are important to include.
  • Lemon zest: The zest brings a citrusy zing to this recipe: it’s another required element!
  • Short pasta of choice: You can use any type of short pasta. We love it with cavatelli, which means “little hollows” in Italian (shown below). Other short pasta shapes that work well are orecchiette, penne, rigatoni, or fusilli.
Dry cavatelli pasta.

Pro tip: save that pasta water!

In many Italian pasta recipes, you’ll use some of the pasta water to create a creamy sauce: but we often forget and drain the pasta without thinking! A good trick for remembering to save out the pasta water? Once you start the pasta, place the strainer in the sink and a liquid measuring cup inside the strainer. It will remind you before you drain the pasta!

A few more notes for making the recipe

Here are a few notes for when you go to make this recipe:

  • This recipe requires mashing the peas with a potato masher to create a chunky sauce. For a creamier texture, you can blend the peas in a processor before adding them to the skillet. Feel free to adjust the amount of lemon juice and zest to your liking, depending on how bright and citrusy you prefer the dish.
  • Don’t forget the garnish here! Another drizzle of olive oil adds richness, and garnishing with a bit of Pecorino helps to bring that cheese flavor forward. It’s important for achieving the final flavor.
Pasta with peas on plate with serving spoon, peas, and lemons.

Leftover storage and serving size notes

This pasta with peas recipe is best made right before serving, because the flavors most fresh and zingy right away! As the pasta cools and after storage, it starts to lose a bit of the flavor and texture.

You can store leftovers if you have them: they last up to 2 days refrigerated. Reheat leftovers in a skillet with a drizzle of olive oil, another pinch of salt, and more Pecorino cheese.

A few more peas recipes

Did you try this recipe? Let us know in the comments: we hope you love it!

There are so many fun ways to use green peas! This underappreciated legume adds both protein and fiber to meals, making it great for serving with pasta. Here are a few more peas recipes to try:

01

Peas with Lemon

This peas recipe takes just 5 minutes! Cooking frozen peas with garlic and lemon makes an easy side dish everyone…

02

Pasta Primavera

This vibrant pasta primavera recipe bursts with fresh veggies, tossed in a creamy sauce and ready in just over 30…

03

10 Tasty Peas Recipes

Here are all the best peas recipes for using this healthy green veggie! This list of pastas, soups, and salads…

Dietary notes

This pasta with peas recipe is vegetarian. For gluten-free, use gluten-free or legume pasta. For vegan, use vegan Parmesan cheese.

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Pasta with Peas on a plate with serving spoon and lemon slices.

Pasta with Peas


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4

Description

This flavorful pasta with peas is a quick and easy meal that comes together in just 20 minutes! It’s got a bright flavor from lemon and a satisfying, creamy texture from mashed peas.


Ingredients

  • 8 ounces short pasta (we like cavatelli)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 ½ cups frozen peas, thawed for about a minute under warm water, divided
  • 1 ½ tablespoons capers, drained
  • ¼ teaspoon dried thyme
  • ½ cup grated Pecorino Romano cheese*
  • ¼ teaspoon kosher salt
  • Zest of 1 lemon (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the pasta in heavily salted water until al dente, according to the package instructions (check a few minutes before and taste to assess doneness). Reserve ½ cup of pasta water before draining**.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Sauté the garlic for 30 seconds. Add 1 ½ cups of the peas, capers, dried thyme and ¼ teaspoon kosher salt, and sauté for about 3 minutes until they’re bright green and tender.
  3. Turn off the heat. Add ¼ cup of reserved pasta water and use a fork or a potato masher to lightly mash the peas in the skillet, creating a chunky mixture. Add the remaining 1 cup peas and stir until warmed through.
  4. Once the pasta is cooked, drain and add it to the skillet with the Pecorino, lemon zest, lemon juice, capers, and kosher salt and black pepper. Toss to combine, adding a splash of the reserved pasta water if needed to achieve a creamy consistency.
  5. Season with salt to taste and freshly ground black pepper to taste. Serve warm, garnished with a drizzle of olive oil (required) and additional grated Pecorino cheese (optional). Leftovers last up to 2 days refrigerated, but it tastes best fresh. 

Notes

*Pecorino has the best salty, aged flavor and is worth seeking out. Substitute Parmesan plus a few more pinches salt, or vegan Parmesan cheese for vegan. 

**A good trick for remembering to save out the pasta water? Once you start the pasta, place the strainer in the sink and a liquid measuring cup inside the strainer. It will remind you before you drain the pasta!

Notes: For a creamier texture, you can blend the peas in a processor before adding them to the skillet. Feel free to adjust the amount of lemon juice and zest to your liking, depending on how bright and citrusy you prefer the dish.

Add ins: This recipe can be easily customized by adding other vegetables, such as sautéed spinach or asparagus, or by topping with crispy pancetta or prosciutto for a salty, meaty flavor.

  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Pasta
  • Diet: Vegetarian

Keywords: Pasta with peas

Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.

The post Chicken Fried Rice appeared first on Budget Bytes.

We’re all guilty of ordering Chinese takeout on a desperate night. But with this Chicken Fried Rice recipe, you won’t have to resort to that any longer! Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too. Easily stretch leftover rice and a single chicken breast into a budget-friendly and satisfying meal the whole family will love!

overhead view of chicken fried rice in a frying pan.

What is Chicken Fried Rice?

Chicken fried rice is a Chinese dish made with cooked rice that is stir-fried in a wok with chicken, vegetables, and eggs, and seasoned with a savory sauce. It’s extremely flexible and budget-friendly, which is why we love this dish! The recipe below is an American adaptation, using a skillet instead of a wok and ingredients that are easily sourced in most American grocery stores. If you are vegetarian, you can make this without the chicken, or try our Vegetable Fried Rice recipe!

Do I Need a Wok?

This recipe is designed to be made easily in a regular pan; however, we highly recommend using a nonstick pan over stainless steel. We found in testing that some of the eggs stuck to the bottom of the stainless steel pan and burned, adding an unpleasant flavor to the whole dish.

Ingredients for Chicken Fried Rice

Here’s what you’ll need to make chicken fried rice:

  • Chicken Breast: You’ll need 1 large boneless skinless chicken breast (about 2/3 lb.) for this recipe.
  • Oil: Toasted sesame oil adds a warm and nutty flavor, while cooking oil (we like canola or vegetable) helps everything cook without burning.
  • Soy Sauce: Adds rich, salty, umami flavor. If you’re gluten-free, you can use tamari or coconut aminos instead.
  • Garlic: Creates a savory and earthy base of flavor.
  • Ginger: Fresh ginger will create the best flavor, but paste or powder will also work.
  • Vegetables: We used green onions, carrot, red bell pepper, and frozen peas.
  • Eggs: Scrambled eggs help stretch this recipe, adding extra protein and healthy fats.
  • Cooked and Cooled Rice: To avoid clumpy or gummy fried rice, use rice that has been previously cooked and completely cooled.

What Else Can I Put In Chicken Fried Rice?

If you have any leftover veggies from previous dinners, you can chop them up and toss them in this tasty chicken fried rice. It’s also easy to grab a bag of frozen mixed vegetables (carrots, peas, corn, and green beans) to save on prep time!

How To Store Leftovers

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat with a little bit of water added to rehydrate the rice. You can also sprinkle some water over individual portions and microwave in 30-second increments until warmed through.

chopsticks grabbing chicken fried rice from a black plate.
chopsticks grabbing a bite of chicken fried rice from a black plate.
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Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.
Course Dinner, Main Course
Cuisine Chinese
Total Cost ($4.74 recipe / $1.19 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 500kcal
Author Jess Rice

Ingredients

  • 2 cloves garlic, minced $0.16
  • 1 tsp grated fresh ginger $0.10
  • 3 green onions, sliced $0.30
  • 1 carrot, diced small $0.16
  • 1 red bell pepper, diced $1.50
  • 1 cup frozen peas $0.50
  • 1 large boneless skinless chicken breast $2.62
  • 2 large eggs $0.46
  • 3 Tbsp cooking oil, divided $0.13
  • 3 Tbsp toasted sesame oil $0.96
  • 3 Tbsp soy sauce $0.15
  • 3 cups cooked and cooled rice $0.62

Instructions

  • Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
  • On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)
  • Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.
  • Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
  • Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the garlic and ginger and cook for an additional 2-3 minutes.
  • Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
  • Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 44g | Protein: 23g | Fat: 26g | Sodium: 875mg | Fiber: 4g
close-up overhead view of chicken fried rice in a frying pan.

how to make Chicken Fried Rice – step by step photos

chopped vegetables for chicken fried rice on a cutting board.

Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.

cubed chicken on an orange cutting board.

On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)

cooked scrambled eggs in a frying pan.

Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.

diced vegetables in a frying pan.

Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.

cooked cubed chicken in a frying pan.

Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the 2 cloves of garlic and 1 tsp ginger and cook for an additional 2-3 minutes.

pouring soy sauce over cooked rice in a frying pan.

Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the 3 Tbsp soy sauce and 3 Tbsp toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.

sprinkling salt over chicken fried rice in a frying pan.

Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

chopsticks grabbing a bite of chicken fried rice from a black plate.

This flavorful chicken fried rice is so much better than takeout!

The post Chicken Fried Rice appeared first on Budget Bytes.

Creamy Spring Veggie Risotto

This Spring Risotto is rich, creamy, and packed with fresh veggies like asparagus, fava beans, and sun dried tomatoes. Spring is here, and it’s time to switch up the menu with something light and fresh, yet still comforting. This vegetarian risotto is …

This Spring Risotto is rich, creamy, and packed with fresh veggies like asparagus, fava beans, and sun dried tomatoes. Spring is here, and it's time to switch up the menu with something light and fresh, yet still comforting. This vegetarian risotto is a creamy, easy-to-make dish that brings together the fresh flavors of the season,...

Read More

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Creamy Spring Veggie Risotto.

Herbed Fresh Pea Soup with Garlic Croutons

This simple pea soup is seasoned with fresh parsley, mint and scallions, then served with garlicky homemade croutons. I really love soups of all kinds, and when spring rolls around, I have a hard time giving them up. Anyone else feel the same? It could…

This simple pea soup is seasoned with fresh parsley, mint and scallions, then served with garlicky homemade croutons. I really love soups of all kinds, and when spring rolls around, I have a hard time giving them up. Anyone else feel the same? It could be well in to the ninety plus degree range in...

Read More

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Herbed Fresh Pea Soup with Garlic Croutons.

Pea Salad

Super simple and inexpensive, this creamy pea salad is the perfect side dish for your next family get-together.

The post Pea Salad appeared first on Budget Bytes.

Super simple and inexpensive, this creamy pea salad is the perfect side dish for your next family get-together. We coat sweet peas, salty ham, and savory cheddar cheese in a creamy dressing, creating the perfect balance of sweet and savory flavors. It makes a huge batch and comes together in just minutes, no cooking required!

overhead view of pea salad with a spoon.

What is Pea Salad?

Pea salad is a classic side dish made from sweet peas tossed with ham, cheddar cheese, and red onion, and coated in a creamy and tangy dressing. This salad has a beautiful balance of flavors and is so versatile!

Ingredients for Pea Salad

Here’s what you’ll need to make pea salad:

  • Greek Yogurt: Makes the dressing creamy and tangy with fewer calories and fat than sour cream. We highly recommend Greek yogurt over plain yogurt or sour cream for its thicker texture.
  • Mayonnaise: Adds richness and creaminess to the dressing.
  • White Vinegar: Adds a refreshing tanginess to the dressing to balance the creaminess.
  • Parsley: Adds a pop of freshness.
  • Frozen Peas: Just as bright and flavorful as fresh, these are a great budget option for this salad.
  • Ham Steak: You’ll need a 12 oz. ham steak, or you can use leftover ham or cooked bacon. Vegetarian? No problem! If you leave out the ham, this pea salad is still flavorful and fresh.
  • Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture, creating a great contrast to the sweet peas.
  • Cheddar Cheese: Adds a creamy and salty component to this delicious salad.
  • Salt and Pepper: Enhance the overall flavor of the salad.

What Else Can I Add to Pea Salad?

This creamy salad is a great recipe to add leftovers to. We like to add:

  • Leftover short noodles, like macaroni or bowties
  • Finely diced carrots
  • Chopped broccoli florets
  • Raisins or other dried fruits
  • Vegetarian meat substitutes also work well.

Budget-Saving Tip!

If you want to make your money stretch a little bit further, then this is a great recipe to use up any leftover ham that you might have from the holidays. It will help reduce waste and make the recipe cheaper. That’s a win-win!😊

What to Serve with Pea Salad

This cold pea salad is the perfect refreshing side for smoky BBQ ribs, savory smash burgers, or garlic marinated chicken.

close up view of pea salad with a spoon.
overhead view of pea salad with a spoon.
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Pea Salad

Super simple and inexpensive, this creamy pea salad is the perfect side dish for your next family get-together.
Course Side Dish
Cuisine American
Total Cost $9.54 recipe / $0.95 serving
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 10 (1 cup each)
Calories 214kcal
Author Jess Rice

Ingredients

  • 4 cups frozen peas $2.28
  • 2 cups cubed ham steak $3.99
  • 1/2 small red onion, diced small $0.22
  • 8 oz. cheddar cheese, cubed small $2.49
  • 1 Tbsp minced parsley $0.05
  • 1/3 cup plain Greek yogurt $0.32
  • 1 Tbsp mayonnaise $0.07
  • 1 Tbsp white vinegar $0.02
  • 1 tsp salt $0.05
  • 1 tsp freshly cracked black pepper $0.05

Instructions

  • Rinse the frozen peas in cool water. Strain and leave out at room temperature. Meanwhile, cut the ham into small dice cubes and prep the red onion, cheddar cheese, and parsley.
  • In a small mixing bowl, whisk together Greek yogurt, mayonnaise, white vinegar, minced parsley, and salt and pepper.
  • Toss all ingredients together in a large bowl. Serve immediately or enjoy all week!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 10g | Protein: 18g | Fat: 11g | Sodium: 996mg | Fiber: 3g
pea salad in a white bowl.

how to make Pea Salad – step by step photos

ingredients for pea salad on a cutting board.

Rinse 4 cups frozen peas in cool water. Strain and leave out at room temperature. Meanwhile, cut 2 cups ham into small dice cubes, dice 1/2 small red onion, cube 8 oz. cheddar cheese, and mince 1 Tbsp fresh parsley.

stirred mayonnaise dressing with herbs in a white bowl.

In a small mixing bowl, whisk together 1/3 cup Greek yogurt, 1 Tbsp mayonnaise, 1 Tbsp white vinegar, the minced parsley, and 1 tsp each salt and pepper.

ingredients for pea salad in a white bowl.

Toss all ingredients together in a large bowl. Serve immediately or enjoy all week!

overhead view of pea salad in a white bowl.

This pea salad is such a beautiful centerpiece to any table!

The post Pea Salad appeared first on Budget Bytes.

Chicken Pot Pie Soup

Our chicken pot pie is one of our most popular recipes. We love reading all of your comments about how much you LOVE the recipe. YAY! We decided to take our famous chicken pot pie recipe and turn it into a soup. You are going to love this com…

Our chicken pot pie is one of our most popular recipes. We love reading all of your comments about how much you LOVE the recipe. YAY! We decided to take our famous chicken pot pie recipe and turn it into a soup. You are going to love this comforting Chicken Pot Pie Soup. It tastes similar to…

Pasta with Peas and Ham

This recipe for pasta with peas and ham is a super fast and easy meal that will keep you full and satisfied on busy days!

The post Pasta with Peas and Ham appeared first on Budget Bytes.

Fast and easy meals are the only thing helping me survive this time of year (…or any time of year for that matter), and this super quick and creamy pasta with peas and ham was a total winner for me. It’s inspired by a classic Italian dish, Pasta alla Papalina, and follows my favorite “formula” for easy meals: pasta + butter + Parmesan + vegetable. This variation on that formula has a few extra ingredients to give it a rich finish, but it’s still just as fast and easy (hello, one pot)!

Overhead view of a pot full of pasta with peas and ham, a spoon in the side.

What is Pasta with Peas and Ham?

This super simple dish is based on a classic Italian dish, Pasta alla Papalina, which features fettuccine, cured ham, peas, and onions in a rich sauce made with cream and either Pecorino Romano or Parmesan cheese. For this budget interpretation, I used a diced ham steak, heavy cream, and grated Parmesan. It may not be as fancy, but it’s EASY (read no chopping!) and still super delicious.

Ingredients for Pasta with Peas and Ham

This recipe is super flexible, so here’s what I used to make my pasta with peas and ham with some possible substitutions listed for each item:

  • Pasta: I used ditalini (small short tubes) because we had it on hand and I thought the shape would be a good match for the green peas, but you can make this dish with literally any type of pasta you might have in your kitchen. It’s a great way to use up the odds and ends of boxes of pasta!
  • Sweet Peas: I used frozen sweet peas, but you can use fresh peas if you have them. Simply add the fresh peas to the boiling pasta water a few minutes earlier so they can cook with the pasta. You can also substitute the peas with another green vegetable like broccoli or spinach.
  • Ham: I used a simple ham steak from the grocery store that I diced up and browned in the pot for extra flavor. Ham steaks can usually be found in the refrigerated packaged meat section of the grocery store, near bacon. You could also use bacon, pancetta, or even a cured sausage for this dish.
  • Butter and Heavy Cream: Full-fat dairy is what makes this dish so scrumptious. I’ve made plenty of pasta dishes similar to this one with just butter, so that is an option if you don’t have the heavy cream, but I love the rich sauce that the cream creates.
  • Parmesan: Parmesan coats the pasta for a nice boost of nutty umami flavor. You can also use Pecorino Romano or another hard-aged cheese.
  • Salt and Pepper: I love the way salt and pepper sprinkled over the pasta at the end adds small pops of flavor to every bite. You can also add a pinch of red pepper flakes if you want a little kick.

How Are the Leftovers?

Quick pasta dishes like this are definitely best when made fresh, and luckily they are easy enough to whip up even when you’re short on time. The creamy sauce will tend to absorb into the pasta as it refrigerated, so if you do reheat your leftovers you might want to add an extra splash of cream or milk to add some moisture back in.

Close up side view of a bowl of pasta with peas and ham.
Overhead view of a bowl full of pasta with peas and ham and a fork.
Print

Pasta with Peas and Ham

This recipe for pasta with peas and ham is a super fast and easy meal that will keep you full and satisfied on busy days!
Course Dinner, Lunch
Cuisine American, Italian
Total Cost $4.81 recipe / $1.20 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 (about 1.5 cups each)
Calories 462kcal

Ingredients

  • 8 oz. ditalini pasta* $0.63
  • 1 cup frozen sweet peas $0.38
  • 8 oz. ham steak $2.50
  • 1 Tbsp salted butter $0.11
  • 1/2 cup heavy cream $0.75
  • 1/4 cup grated Parmesan $0.40
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook just until tender. Add the frozen peas and continue to cook for one minute, then drain the pasta and peas in a colander.
  • While the pasta is cooking, dice the ham into small pieces. After draining the pasta and peas, add the diced ham and butter to the pot. Cook over medium, stirring often, until the ham has browned.
  • Add the drained pasta and peas back to the pot along with the heavy cream. Stir and heat over medium until the cream is hot, dissolving the browned bits off the bottom of the pot as you stir.
  • Remove the pot from the heat, sprinkle the grated Parmesan over the pasta, and stir to combine. Season to taste with salt and pepper, then serve.

See how we calculate recipe costs here.

Notes

*You can use any type of pasta you prefer.

Nutrition

Serving: 1.25cups | Calories: 462kcal | Carbohydrates: 49g | Protein: 23g | Fat: 19g | Sodium: 1010mg | Fiber: 4g

How to Make Pasta with Peas and Ham – Step by Step Photos

Cooked pasta and peas in a pot with a spoon lifting some out of the water.

Bring a large pot of water to a boil, then add 2 cups of ditalini pasta (or 8oz. of your favorite pasta shape) to the water and boil just until tender. Add 1 cup of frozen sweet peas to the water and continue to cook for one minute. Drain the pasta and peas in a colander.

Diced ham browned in the pot.

While the pasta is cooking, dice one 8oz. ham steak into small pieces. After draining the pasta and peas, add the diced ham to the pot along with 1 Tbsp butter. Cook the ham over medium heat until it is browned (3-5 minutes).

Pasta and cream added to the pot with the ham.

Add the drained pasta and peas to the pot with the ham, along with ½ cup heavy cream. Stir and heat the pasta and cream over medium, dissolving the browned bits off the bottom of the pot as you stir. Heat and stir just until the cream is hot.

Parmesan being sprinkled over the pasta.

Remove the pot from the heat and sprinkle ¼ cup grated Parmesan over top. Stir to combine.

Salt and pepper added to the pasta.

Season the pasta with salt and pepper to taste (I used about ¼ tsp of each).

Close up of pasta with ham and peas in a spoon held over the pot.

And that’s it! Super easy peasy (pun intended) and delicious! Enjoy!

Overhead view of a bowl full of pasta with peas and ham and a fork.

The post Pasta with Peas and Ham appeared first on Budget Bytes.

Broccoli Potato Curry

This broccoli potato curry is the perfect dish for you if you have been craving for a delicious bowl of curry using simple kitchen staples. It is super easy to make, is meal prep friendly, and comes together in just 30 minutes! If you are looking to tr…

This broccoli potato curry is the perfect dish for you if you have been craving for a delicious bowl of curry using simple kitchen staples. It is super easy to make, is meal prep friendly, and comes together in just 30 minutes! If you are looking to try more curry recipes, then check out this...

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The post Broccoli Potato Curry appeared first on My Pure Plants.

Vegan White Bean Pot Pie Soup

Pot pie without a finicky crust or long bake time? Meet this EASY vegan soup that’s super cozy and delicious! It’s got all the flavor of your favorite pot pie but none of the hassle.
Think flaky, buttery, optionally gluten-free biscuits over a creamy, …

Vegan White Bean Pot Pie Soup

Pot pie without a finicky crust or long bake time? Meet this EASY vegan soup that’s super cozy and delicious! It’s got all the flavor of your favorite pot pie but none of the hassle.

Think flaky, buttery, optionally gluten-free biscuits over a creamy, comforting soup packed with white beans and veggies. What’s not to love? Let’s make soup!

This cozy, comforting soup begins with a base made by sautéing onion and garlic, thickening with flour (gluten-free or all-purpose), seasoning with salt and pepper, and finally, vegetable broth.

Vegan White Bean Pot Pie Soup from Minimalist Baker →

Vegan Potato Casserole

This savory vegan potato casserole will easily become the star of the night, either as a stunning side dish or a complete entree. Thinly sliced potatoes are layered with veggies, a flavorful cheesy sauce, and topped with a crunchy breadcrumb mixture. A…

This savory vegan potato casserole will easily become the star of the night, either as a stunning side dish or a complete entree. Thinly sliced potatoes are layered with veggies, a flavorful cheesy sauce, and topped with a crunchy breadcrumb mixture. And it only takes 45 minutes and one skillet to make! Potato-based meals are...

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