Ham and Pea Tortellini


Our new favorite way to use leftover ham is in this creamy pasta recipe. Why? The fact that it's a 20-minute, one-pot dinner may have something to do with it.

Ham and Pea Tortellini
Photo: Blaine Moats
Hands On Time:
10 mins
Total Time:
20 mins
4 cups


  • 1 9 ounce package refrigerated cheese-filled tortellini

  • ½ cup peas

  • 1 tablespoon butter

  • 1 cup cubed ham

  • 2 cup fresh arugula

  • ½ cup half-and-half

  • ¼ cup Parmesan cheese


  1. Cook one 9-oz. pkg. refrigerated cheese-filled tortellini according to package directions, adding 1/2 cup peas the last 2 minutes. Drain, reserving 1/2 cup cooking liquid.

  2. In same pot, melt 1 Tbsp. butter over medium. Add 1 cup cubed ham; cook 2 minutes or until heated through. Stir in 2 cups arugula until wilted. Stir in 1/2 cup half-and-half; bring to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese and pasta mixture; heat through. Stir in reserved cooking liquid, if necessary. Serves 4.


Or, if desired, just stir in arugula at the end of cooking and it will lightly wilt from the heat of the dish.

Nutrition Facts (per serving)

309 Calories
12g Fat
35g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 309
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 57mg 19%
Sodium 787mg 34%
Total Carbohydrate 35g 13%
Total Sugars 5g
Protein 17g
Vitamin C 9mg 45%
Calcium 150mg 12%
Iron 1.7mg 9%
Potassium 294mg 6%
Folate, total 22.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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