Creamy Ham and Pea Pasta with Cheese Tortellini in a Silky Mint-Parmesan Sauce Recipe
This Creamy Ham and Pea Pasta is a delightful spring dinner featuring cheese tortellini tossed in a smooth pea-mint cream sauce with savory Black Forest ham and Parmesan cheese. Ready in just 30 minutes, it’s an easy, kid-friendly meal perfect for weeknights or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Halal
Ingredients
Pasta
- 20 ounces cheese tortellini
Meat
- ½ pound Black Forest ham, diced into ¼-inch thick pieces
Vegetables & Herbs
- 1 large shallot, chopped
- 3 cloves garlic, roughly chopped
- 1 ½ cups frozen sweet peas, thawed
- 10 fresh mint leaves, roughly torn
Oils & Dairy
- 3 ½ tablespoons extra-virgin olive oil
- ⅓ cup heavy cream
- ¼ cup freshly grated Parmesan, plus more for serving
Seasonings
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil over high heat. Add the cheese tortellini and cook according to the package instructions, usually about 3 to 5 minutes until tender. Reserve ¼ cup of pasta water before draining the tortellini.
- Brown the Ham: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced Black Forest ham and cook, stirring occasionally, until browned and slightly crisp, about 5 minutes. Transfer the ham to a plate and set aside.
- Sauté Shallot and Garlic: In the same skillet, add ½ tablespoon of olive oil and heat until glistening. Add the chopped shallot and cook, stirring frequently, until softened, around 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the shallot and garlic mixture from the skillet and transfer to a food processor.
- Make Pea-Mint Puree: In the food processor, add the thawed peas, torn mint leaves, remaining 2 tablespoons of olive oil, sea salt, and black pepper to the shallot and garlic. Pulse until smooth, approximately 2 minutes, creating a creamy pea-mint sauce.
- Combine and Heat Sauce: Transfer the pea puree back to the skillet over medium heat. Stir in the heavy cream, grated Parmesan, cooked tortellini, and browned ham. Cook, stirring frequently, for 2 to 3 minutes until everything is warmed through and the Parmesan has melted.
- Adjust Sauce Consistency: Gradually stir in the reserved pasta water, 2 tablespoons at a time, until the sauce reaches a smooth and desired consistency. Remove from heat and serve immediately with additional Parmesan if desired.
Notes
- Reserve pasta water carefully as it helps achieve a creamy sauce consistency without thinning the flavor.
- Use freshly grated Parmesan for best flavor and melting texture.
- Frozen peas should be thawed before processing to ensure a smooth sauce.
- Fresh mint adds brightness but can be adjusted or omitted if preferred.
- This dish can be easily doubled for larger gatherings.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative, but expect a less rich sauce.
