Skillet Pasta with Ham and Peas

This is a great way to use up your leftover Easter ham!
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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons unsalted butter

4 small leeks (white and light green parts only), thinly sliced

2 tablespoons fresh thyme

Kosher salt and freshly ground pepper

8 ounces ham steak (or leftover ham), cut into 1/2-inch pieces (about 1 1/2 cups)

3 tablespoons all-purpose flour

1 2/3 cups half-and-half

2 cups shredded fontina cheese (about 6 ounces)

6 ounces bow-tie pasta (about 2 1/2 cups)

2 cups frozen peas

1/4 cup grated parmesan cheese


  1. Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
  2. Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
  3. Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.