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I came across this recipe for James Beard’s Pleasant Pasta in my copy of The Fannie Farmer Cookbook by Marion Cunningham, as I was looking for a way to use up the remaining bits of baked ham from Memorial Day.

According to the headnote, “This was one of James Beard’s favorite pasta dishes. He described it as amusing-looking, delicious-tasting, and a worthy pasta.” That felt like a pretty strong recommendation.

The recipe calls for just one cup of finely chopped prosciutto or good-quality ham, which made it perfect for using up those last bits in the fridge. I gathered everything together and had dinner on the table not long after getting home from my Weight Watchers meeting.

spaghetti tossed with diced ham and peas in a light cream sauce

Yes, this pasta includes butter, cream, and cheese. But one of the things I appreciate most about Weight Watchers is that no foods are off limits. With reasonable portions and mindful choices, even richer ingredients can fit.

This is not the kind of meal I eat every day or even every week. But once in a while, absolutely. I’ve learned through experience that I would rather enjoy a satisfying portion of something truly delicious than eat more of something that feels like a compromise.

With just a handful of ingredients, this one-pot pasta comes together quickly and makes an easy, comforting weeknight supper. Add a simple salad and dinner is done.

Why I Love This Recipe
Ingredients & Substitutions
Calories & WeightWatchers Points
How to Make James Beard’s One Pot Pleasant Pasta
James Beard’s One Pot Pleasant Pasta with Ham & Peas Recipe
More WW-Friendly Pasta Recipes

Why I Love This Recipe

Simple and unfussy: A short ingredient list and straightforward method.
Perfect for leftovers: An excellent way to use up small amounts of ham or prosciutto.
Comforting without being heavy: Rich enough to feel special, but not overwhelming.
Flexible: Easy to adapt with different pasta shapes or vegetables.
Old-school and timeless: The kind of recipe people have been making and enjoying for decades.

Ingredients & Substitutions

Pasta – The original recipe suggests spaghetti or fettuccine, but almost any pasta shape works. Short shapes like penne or rotini are especially good if that’s what you have on hand.
Peas – You can use regular green peas, snow peas, or sugar snap peas. Fresh or frozen both work well.
Butter -Adds richness and helps coat the pasta. You can reduce it slightly if desired, but a little goes a long way here.
Prosciutto or Good-Quality Ham – This is a great place to use leftovers. Finely chop the meat so it distributes evenly throughout the dish.
Cream – Just a small amount is used to bring everything together. Half-and-half can work in a pinch for a lighter option, though the sauce will be slightly thinner.
Salt & Freshly Ground Black Pepper – Season to taste. Go lightly on the salt at first, especially if your ham and cheese are already salty.
Freshly Grated Parmesan or Romano Cheese – Freshly grated cheese melts better and adds more flavor than pre-grated. Use whichever you prefer.

Calories & WeightWatchers Points

According to my calculations each serving has:

Calories: 306
WW Points: 12 To the see the WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Old WW Points: 8 PointsPlus

Diced ham on a wooden cutting board with a knife alongside

How to Make James Beard’s One Pot Pleasant Pasta

Cook the pasta in a large pot of boiling, salted water, according the package instructions. Add the peas during the last minute or two of cooking and drain when the pasta is done.
Once drained, return the pasta and peas to the pot.
Add the butter and toss the mixture around until the butter melts and coats the pasta. Add the ham and cream and toss well to combine everything. Add the salt and pepper to taste and toss again.
Serve hot with grated cheese.

5 from 1 vote