Green Peas and Ham Pantry Pasta

By Kara
February 25, 2019
Green Peas and Ham Pantry Pasta

Author Notes: What makes this pasta the ultimate clear-out-your-pantry recipe is its adaptability. No arugula? Any combination of basil, spinach or kale would do. Don't have walnuts? We've made this with everything from almonds to cashews to pine nuts. This recipe is a great way to use up leftover baked ham from the holidays, but your favorite sliced ham from the deli works just as well. For the ultimate comfort meal, try using bacon instead. Feel free to modify proportions of peas and ham to your liking. Minimal prep work makes this a great weeknight meal that you can have on the dinner table in less than 30 minutes. Kara

Serves: 6
Prep time: 10 min
Cook time: 15 min


  • 2 cups arugula
  • 1/2 cup walnuts
  • 1 cup freshly grated parmesan, divided
  • 2 cloves of garlic
  • 1/2 cup olive oil
  • 1 pound shaped pasta, such as lumache, fusili or shorter rigatoni
  • 1 cup frozen peas, thawed
  • 1/2 pound ham, diced
  • salt and pepper, to taste
In This Recipe


  1. Combine arugula, nuts, 1/2 cup of parmesan, garlic, and olive oil in a food processor and combine. Add salt and pepper to taste.
  2. Bring a large pot of water to a boil. Season well with salt. Add pasta and follow package instructions, cooking until al dente. Before draining, reserve about 1/2 cup of pasta water.
  3. Return drained pasta to pot, stir in the pesto, peas, ham and remaining grated cheese. Add reserved pasta water as needed and mix well to combine. Taste, add more salt and pepper if desired. Serve.

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