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This ham and pea pasta is an easy-to-make dinner

Ham and pea pasta in a bowl
Photo by Shari Pennington

This pasta is easy to make and pairs well with the Piebald White from Two Twisted Posts Winery. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 4 ounces butter
  • 7 ounce smoked ham steak, cut into small cubes
  • 6 ounces fresh peas
  • 4 cloves garlic, chopped
  • 1 ½ T. flour
  • ½ c. dry white wine
  • 1 c. chicken stock
  • 7.5 ounce tub cream cheese or cream cheese with chives

  • ½ c. half and half
  • 1 T. freshly minced basil
  • 1 ½ T. freshly minced parsley
  • ½ c. freshly grated parmesan cheese
  • Salt and pepper to taste
  • 1 lb pasta, cooked according to package directions, reserve 1 c. cooking water


Step 1: In a large fry pan, melt the butter then add the ham, peas, and garlic.

Note that if you can not find fresh peas and want to use frozen, add 1 ½ c. frozen peas after the addition of the half and half.

Step 2: Saute the ham, peas, and garlic until the peas just begin to soften.

Step 3: Stir in the flour and stir well to cook. Deglaze the pan with the white wine then add the stock. Step 4: Bring to a simmer and add the cream cheese. Stir well to blend then add the half and half.

Step 5: Bring back to a simmer and stir in the herbs and the parmesan.

If the sauce seems thick, stir in a bit of the pasta water about a tablespoon at a time.

Step 6: Season with salt and pepper. Gently fold in the pasta and serve.

Makes 6 servings.