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If you’ve got leftover ham in the fridge, this ham pasta is the perfect way to turn it into an easy, comforting meal. Tender pasta is tossed with olive oil, bits of savory ham, Parmesan cheese, nuts and a touch of garlic for a dish that’s simple enough for a weeknight but cozy enough for company. It comes together in under 30 minutes and tastes like pure comfort in a bowl—perfect for using up holiday leftovers or when you just need a quick, hearty dinner everyone will love.
Why You’ll Love This Recipe!
Quick Dinner in minutes – This easy pasta comes together fast but tastes like something you’d order at a restaurant.
Perfect for leftover ham – One of the best reasons to make a ham in the first place! It’s a delicious way to use up leftovers.
Amazing flavor and texture combo – The savory ham, toasted walnuts, and hint of garlic and red pepper flakes make every bite flavorful and balanced.
Versatile and flexible – No ham? No problem—swap in crispy bacon or pancetta. Use any pasta shape you love.
Simple ingredients, big flavor – A few pantry staples come together to make an impressive, cozy meal without much effort.
Ingredients Needed
- Pasta, any kind of pasta shape or size. I like to use linguine
- Olive Oil. Can use butter if you prefer.
- Ham
- Parmesan Cheese, freshly grated
- Walnuts, toasted.
- Garlic
- Shallots
- Red Pepper Flakes
- Oregano
- Basil
- salt and pepper to taste
- Parsley, fresh or dried herbs
How To Make Ham Pasta
- Fill a large pot with water and bring to a boil.
- Add pasta and cook pasta to desired doneness. I like mine cooked through but still a little firm, al dente.
- Drain pasta.
- Heat olive oil in a large skillet.
- Add in garlic, shallots and red pepper flake and stir until fragrant, do not allow garlic to brown.
- Add in walnuts and cook until nuts become fragrant and smell toasted.
- Stir in ham pieces and cook until ham is warmed through and begins to brown on the edges.
- Toss in pasta and stir to mix.
- Sprinkle with Parmesan cheese and parsley.
- Add in additional olive oil if pasta seems dry.
Tips from leigh Anne
- Toast the walnuts. Lightly toasting the walnuts in a dry pan brings out their flavor and adds the perfect crunch.
- Use good-quality ham. Leftover holiday ham works beautifully, but any thick-cut ham will add great flavor.
- Try different pasta shapes. Linguine works great, but penne, rotini, or spaghetti all hold the sauce nicely too.
- Finish with a drizzle of olive oil. A splash of good olive oil just before serving adds richness and shine.
- You can prep the ham and walnut mixture earlier in the day; just reheat gently and toss with fresh pasta before serving. You can also boil your pasta ahead, rinse and then keep refrigerated until ready to serve.
How to Toast Walnuts:
Stove Top Method: To toast walnuts, place them in a dry skillet over medium heat. Stir or shake the pan often so they toast evenly and don’t burn. In about 4–6 minutes, you’ll notice they turn golden brown and release a warm, nutty aroma—that’s when they’re perfect! Remove them from the pan right away to keep them from over-toasting.
Oven Method: Preheat your oven to 350°F and spread the walnuts in a single layer on a baking sheet. Bake for 8–10 minutes, stirring once halfway through, until they’re lightly golden and fragrant. Keep a close eye on them—nuts can go from perfectly toasted to burnt quickly! Remove from the oven and let cool before using.
Frequently Asked Questions
Can I use a nut other than walnuts?
Yes! Pecans, almonds, or pine nuts all work well—just be sure to toast them first for the best flavor.
How do I store leftover ham pasta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a drizzle of olive oil or a splash of broth to refresh the pasta and keep it from drying out.
This Ham Pasta is the kind of meal that proves simple ingredients can make something truly special. It’s quick enough for a busy weeknight but flavorful enough to serve to guests, and it’s one of the best ways to turn leftover ham into a whole new dish. With its perfect mix of textures, nutty crunch, and savory richness, this pasta is one you’ll find yourself coming back to again and again.
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Ham Pasta Recipe
Ingredients
- 1 lb. pasta of choice
- 1/2 cup olive oil
- 5 tsp garlic, minced
- 1/8 cup shallots, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp oregano
- 1/2 tsp basil
- salt and pepper to taste
- 1/2 cup walnuts, chopped
- 1 1/2 cups ham, sliced thinly or diced
- 1/4 cup freshly grated Parmesan cheese
- 1/8 cup chopped fresh parsley
Instructions
- Fill a large pot with water and bring to a boil. Add pasta and cook to desired doneness. I like mine cooked through but still a little firm. Drain pasta.
- In a large skillet, heat olive oil. Add in garlic, shallots and red pepper flake and stir until fragrant, do not allow garlic to brown.
- Add in walnuts and cook until nuts become fragrant and smell toasted.
- Stir in ham pieces and cook until ham is warmed through and begins to brown on the edges.
- Toss in pasta and stir to mix. Sprinkle with Parmesan cheese and parsley. Add in additional olive oil if pasta seems dry.
Tips & Notes:
- Toast the walnuts – Don’t skip this step! Lightly toasting the walnuts in a dry pan brings out their flavor and adds the perfect crunch. See below for how to toast walnuts.
- Use good-quality ham – Leftover holiday ham works beautifully, but any thick-cut ham will add great flavor.
- Try different pasta shapes – Linguine works great, but penne, rotini, or spaghetti all hold the sauce nicely too.
- Adjust the spice – Add more (or less) red pepper flakes depending on your heat preference.
- Finish with a drizzle of olive oil – A splash of good olive oil just before serving adds richness and shine.
- Make it ahead – You can prep the ham and walnut mixture earlier in the day; just reheat gently and toss with fresh pasta before serving. You can also boil your pasta ahead, rinse and then keep refrigerated until ready to serve.
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Nutrition Facts:
Ruth Schick says
I am thinking of making this tonight. One half cup of olive oil seems like a lot. Is it possible to make it with less? Is this a typo perhaps?
Leigh Anne Wilkes says
You can definitely add less if you prefer.
Kathryn Warrior says
I made this Roasted Walnut Ham Pasta dish for the first time yesterday. I used rotini pasta and added broccoli to it. I cooked the broccoli with the pasta the last few minutes of the pasta cooking. We enjoyed this dish and appreciated that it didn’t have a heavy sauce. I’ll definitely make this again.
Kat says
This was so delicious! I was surprised by how much the walnuts came through- in a good way. I loved the saltiness of the ham and parmesan and that it wasn’t too heavy. Next time I will try half butter, half olive oil, just to add a little richness. But there will be a next time! Everyone (even the picky ones!) cleared their plates. Winner dinner!
Susanna Stokman says
This was SO good!! I made your amazing ham for Easter and a few days later got an email about leftover ham recipes, nice 😉 So I gave this one a go, watched my husband politely ask about why there were nuts in there, put a little on his plate to try it, and then proceed to have thirds! It was super easy and super delish! I used pecans instead of walnuts as that’s what was in the pantry, and it worked out great! I love your blog!
Leigh Anne says
Susanna, I love hearing this! Thanks so much for taking the time to let me know how much you enjoyed the recipes. Now, you’ve got me craving that pasta again! It is so good and so easy!!!