One-pot creamy pasta with leeks, peas, and ham, perfect for quick, flavorful weeknight meals.
# 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
# How to Make It:
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. Cover and cook for 10 minutes, stirring occasionally, until pasta is almost al dente.
05 - Add peas and continue cooking uncovered for 3 to 4 minutes until pasta is tender and most liquid is absorbed.
06 - 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.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan if desired.
