Pasta with Peas and Ham for Kids
Large rigatoni tubes, bright peas, and soft folds of ham make this a family-style pasta with plenty of texture. Butter, half-and-half, and Parmesan form a mild coating that leaves the ingredients visible rather than covering them in a thick sauce.
Fully cooked ham and frozen peas keep the stovetop preparation to about 25 to 30 minutes. Drain the rigatoni while it still has a slight bite, then add the Parmesan off heat. Reserved pasta water keeps the coating glossy as the cheese melts.
Ingredients for Pasta with Peas and Ham
Serves 4
- 12 ounces dry rigatoni (340g)
- 8 ounces fully cooked, thinly sliced ham, torn or cut into broad bite-size pieces (225g)
- 1 1/2 cups frozen green peas (225g)
- 2 tablespoons unsalted butter (30g)
- 3/4 cup half-and-half (180g)
- 3/4 cup finely grated Parmesan, divided (75g)
- About 1/4 to 3/4 cup reserved pasta cooking water, as needed
- Optional: a small pinch of black pepper or 1 teaspoon finely chopped chives or parsley
How to Make Pasta with Peas and Ham
- Prepare the ham and cheese: Tear or cut the ham into broad pieces that can fold among the rigatoni. Set aside about 1/4 cup of the Parmesan for serving.
- Cook the rigatoni: Bring a large pot of water to a boil. Cook the pasta uncovered, stirring occasionally. Start checking it 1 to 2 minutes before the package’s al dente time; it should be tender with a slight bite. Reserve at least 1 cup of pasta water, then drain.
- Warm the peas: When the pasta is nearly done, melt the butter in a wide 12-inch skillet over medium-low heat without browning it. Add the half-and-half and frozen peas. Stir gently for about 3 to 4 minutes, until the peas are hot, tender, and bright green. Keep the liquid gently steaming, not rapidly boiling.
- Add the ham and pasta: Reduce the heat to low. Add the ham and drained rigatoni with about 1/4 cup reserved pasta water. Toss gently for 1 to 2 minutes, just until the ham is heated through and remains soft and pink.
- Finish off heat: Turn off the heat and add the Parmesan not reserved for serving. Toss gently, adding more pasta water a splash at a time until the sauce lightly coats the rigatoni without pooling in the pan. Taste before adding salt; ham and Parmesan vary in saltiness. Scatter the reserved Parmesan over the pasta, add pepper or herbs if desired, and serve promptly.
How to Keep the Sauce Light and Creamy
Rigatoni absorbs liquid as it sits, and Parmesan thickens the coating. If the pasta looks sticky after tossing, add a little more reserved pasta water until the tubes look glossy but remain distinct. Adding the cheese off heat helps keep it from clumping in the hot dairy.
Choosing Ham and Serving Rigatoni to Kids
Thin slices of fully cooked ham give the pasta its soft folds. Leftover cooked ham works if sliced thinly; diced ham will taste similar but look different. For a child who needs smaller bites, cut the rigatoni and ham in their served portion.
For a separate dinner made with smaller pasta, see Kid-Friendly Garlic Butter Pasta with Ditalini.
Storing and Reheating Leftovers
Refrigerate cooled leftovers promptly in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or milk, stirring until hot and lightly coated again. Freezing is not recommended for best texture: the pasta can soften and the creamy coating may change.
Nutrition
Approximate per serving, based on 4 servings: 620 calories, 33g protein, 20g fat, and 76g carbohydrates. Approximate per 100g of prepared pasta: 150 calories, 8g protein, 5g fat, and 18g carbohydrates. Values are estimates and vary with the ham, Parmesan, and amount of water absorbed by the pasta.
Equipment
- Large pot
- 12-inch skillet
- Colander
Ingredients
For the pasta
- 12 ounces dry rigatoni (340 g)
- 8 ounces fully cooked, thinly sliced ham, torn or cut into broad bite-size pieces (225 g)
- 1 1/2 cups frozen green peas (225 g)
- 2 tablespoons unsalted butter (30 g)
- 3/4 cup half-and-half (180 g)
- 3/4 cup finely grated Parmesan, divided (75 g)
- About 1/4 to 3/4 cup reserved pasta cooking water, as needed
- Optional: a small pinch of black pepper or 1 teaspoon finely chopped chives or parsley
Instructions
- Tear or cut the ham into broad pieces. Set aside about 1/4 cup of the Parmesan for serving.
- Bring a large pot of water to a boil. Cook the rigatoni uncovered, stirring occasionally, and start checking it 1 to 2 minutes before the package’s al dente time. Cook until tender with a slight bite.
- Reserve at least 1 cup of pasta water, then drain the rigatoni.
- When the pasta is nearly done, melt the butter in a wide 12-inch skillet over medium-low heat without browning it.
- Add the half-and-half and frozen peas. Stir gently for 3 to 4 minutes, until the peas are hot, tender, and bright green. Keep the liquid gently steaming rather than rapidly boiling.
- Reduce the heat to low. Add the ham, drained rigatoni, and about 1/4 cup of reserved pasta water. Toss gently for 1 to 2 minutes, until the ham is heated through.
- Turn off the heat and add the Parmesan that was not reserved for serving. Toss gently, adding more pasta water a splash at a time until the rigatoni is lightly coated and glossy.
- Taste before adding salt. Scatter the reserved Parmesan over the pasta and add pepper or herbs if desired. Serve promptly.
Tips
- Reserve at least 1 cup of pasta water before draining the rigatoni.
- Add the Parmesan off heat to help prevent it from clumping.
- Add reserved pasta water a splash at a time if the pasta looks sticky.
- Keep the half-and-half gently steaming rather than rapidly boiling.
- Taste before adding salt because the ham and Parmesan can vary in saltiness.
Variations
- Diced Ham: Use diced fully cooked ham instead of thin slices for a similar flavor with a different texture.