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This Fresh Spring Ham & Veggie Pasta Comes Together in 15 Minutes

This is the easiest veggie pasta you’ll ever make.

A good spring pasta is creamy, comforting, and fresh. This recipe checks all those boxes, but if you need a little more convincing—it only takes 15 minutes to make! It’ll become your busy weeknight standby.

Chelsea McPherson shared her recipe for an authentic Italian pasta, with a family-friendly flair. When the kids beg you to make it again and again, you know you’ve found a dinner winner. This one has her kids’ stamp of approval!


This is Chelsea’s go-to when she’s bringing dinner to someone in need. She said this is the recipe kids always want when they go off to college, go on missions, or get married. It’s got credibility!

Chelsea uses fusilli noodles for this recipe. They’re like little ringlets. You’ll start cooking your pasta noodles, and then get the sauce going while the noodles finish cooking to al dente perfection.

Grating your own cheese is a must with this recipe.

“Buy good cheese and grate it yourself. It makes a difference!” Chelsea advocated.

Top it off with more cheese, pea shoots, micro greens, and fresh cracked black pepper.


Quick and Easy Spring Ham & Veggie Pasta


  • 1 lb pasta (I like fusilli the best)
  • 1 cup half and half
  • 2 Tbsp butter
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 cup sliced ham
  • 1 cup frozen peas
  • * Freshly ground black pepper to taste (optional)
  • * Microgreens or Pea Shoots (optional but fun!)


  1. Bring 4 quarts of water to a roiling boil. Add 1 pound of pasta and cook according to package directions.
  2. While the pasta is boiling: In a medium saucepan add the half and half and turn to medium heat. Stir frequently and don’t let the half and half boil or scald.
  3. Use a cutting board to cut your ham into stripes or cubes. Add the ham to the pot with the half and half. Add the frozen peas and keep stirring frequently.
  4. When the pasta is cooked (al dente), drain – do not rinse with cold water – and return the pasta to the hot pot.
  5. Add the butter and stir. Let the butter melt and coat the pasta. Now add 1 cup of the freshly grated Parmesan cheese, reserving the other 1/2 cup. Stir together and let the cheese get melty.
  6. Pour the half and half, ham, and peas, over the buttery, cheesy pasta and mix together.
  7. Serve immediately.
  8. Top each dish with some of the reserved Parmesan cheese. I love adding a side of pea shoots or micro greens for a beautiful presentation and lots of added health benefits. Add freshly cracked black pepper (optional).

Find more recipes from Chelsea on her Instagram, @chels.eats_, or on her website,

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