Leftover Ham and Peas Pasta

Wondering how to use up leftover ham you’ve got in the fridge after the holiday celebrations? This Ham and Peas Pasta is the perfect comfort food recipe to get it out of the fridge and into hungry tummies.

It’s super quick and easy to make!

Cook the pasta while you’re making the sauce and you can have supper ready and on the table in less than 30 minutes.

Leftover Ham and Peas Pasta Recipe

Ingredients:

• 3 c of fusilli pasta (or pasta of your choice)
• 1 c leftover ham, sliced and cut into 1 inch strips
• 1 c cherry tomatoes, halved
• 1 c frozen peas
• 1 onion, chopped
• ¾ herb cream cheese (can substitute regular cream cheese)
• ½ c chicken stock
• 1 tbsp olive oil (for sauteing)
• 1 tsp minced garlic
• ¼ tsp dried basil
• ¼ tsp ground oregano
• ¼ tsp freshly ground black pepper
• 2 tbsp freshly grated Parmesan cheese

Bring a large pot of salted water to a boil. Add pasta and cook until done. Drain.

While the pasta is cooking, prepare the other ingredients.

Add olive oil to a large non-stick skillet that has been heated over medium heat. 

Saute the chopped onion and garlic for about 3 minutes or until onions are translucent. 

Add the ham, halved tomatoes and chicken stock. 

I had homemade, home canned chicken stock, so I used that.

Once the stock comes to gentle boil, add the cream cheese. Stir until melted.

Add the peas, basil, oregano and pepper. Reduce the heat and simmer for about 5 minutes.

Add the drained pasta to the skillet.

Stir well to completely coat the pasta with the sauce.

Spoon into bowls, grate Parmesan cheese over top.

Serve and enjoy!

I hope that you’ll give this recipe for leftover ham and peas pasta a try. Scroll to the bottom of the post to print the recipe.

If you do make it, please post a photo on your favorite social media and tag me so I can come see. I’m @supermomnocape on Instagram, @1SuperMomNoCape on Twitter and @1SuperMomNoCape on Facebook.

Other pasta recipes you might like to try:

Lasagna Roll-Ups are a great to make and freeze ahead for those nights when you don’t feel like cooking.

This is the most authentic Hawaiian Macaroni Salad you’re going to find outside the islands. It became a family favorite when we were living in Maui in the early 2000s. The recipe makes enough to feed a crowd.

Don’t forget to save it to your favorite recipe board on Pinterest by clicking on the button underneath this post.

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Leftover Ham and Peas Pasta

Print

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 3 c of fusilli pasta (or pasta of your choice)
• 1 c leftover ham, sliced and cut into 1 inch strips
• 1 c cherry tomatoes, halved
• 1 c frozen peas
• 1 onion, chopped
• ¾ herb cream cheese (can substitute regular cream cheese)
• ½ c chicken stock
• 1 tbsp olive oil (for sauteing)
• 1 tsp minced garlic
• ¼ tsp dried basil
• ¼ tsp ground oregano
• ¼ tsp freshly ground black pepper
• 2 tbsp freshly grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and
   cook until done. Drain.
2. While the pasta is cooking, prepare the other ingredients.
3. Add olive oil to a large non-stick skillet that has been
   heated over medium heat. 
4. Cook the chopped onion and garlic for about 3 minutes or
   until onions are translucent. 
5. Add the ham, halved tomatoes and chicken stock. 
6. Once the stock comes to gentle boil, add the cream cheese.
   Stir until melted.
7. Add the peas, basil, oregano and pepper. Reduce the heat and
   simmer for about 5 minutes.
8. Add the drained pasta to the skillet.
9. Stir well to completely coat the pasta with the sauce.
10. Spoon into bowls. Grate Parmesan cheese over top.

Serve and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

2 c
Amount Per Serving: Calories: 245Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 314mgCarbohydrates: 33gFiber: 3gSugar: 4gProtein: 13g

Please note: Nutritional information is approximate. If you require more accurate information, please perform the calculations for yourself.

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