Dump dry farfalle in the crock and 4 other ingredients to get a meal so delicious your whole family will be begging for more!

This slow cooker spring ham and pea pasta is the sort of easy, comforting dish I wish I’d had when my kids were little and everyone was tumbling in the door hungry at once. It leans on simple Midwestern pantry staples—dry farfalle, diced ham, peas, broth, and a splash of cream—to make a creamy, one-pot supper that feels like a church-basement potluck favorite. Everything starts with dry bowtie pasta right in the crock, just like the headline promises, and a few hours later you’ve got a cozy meal that tastes like it simmered on the back of the stove all afternoon.

Serve this ham and pea pasta straight from the slow cooker with a simple green salad or sliced cucumbers and tomatoes on the side to brighten things up. Warm dinner rolls, buttered toast, or a loaf of crusty bread are perfect for soaking up the creamy sauce. A dish of applesauce or a small bowl of fruit salad fits right in with the old-fashioned Midwestern table and keeps the meal feeling light enough for spring.

Servings: 6

16 oz dry farfalle (bowtie) pasta

Lightly grease a 5- to 6-quart slow cooker with a bit of oil or nonstick spray to help keep the pasta from sticking.

Pour the dry farfalle pasta into the bottom of the slow cooker, spreading it out in an even layer so it cooks as evenly as possible.

Scatter the diced cooked ham evenly over the dry pasta, then sprinkle the frozen peas over the top.

Slowly pour the chicken broth over everything, pressing down gently with a spoon to be sure most of the pasta is submerged. It’s fine if a few pieces peek out; they’ll soften as they cook.

Cover and cook on HIGH for 1 1/2 to 2 hours, stirring once around the 1-hour mark if you can, until the pasta is just tender but not mushy.

Once the pasta is tender, pour in the heavy cream and stir well, making sure to scrape along the bottom and sides of the crock so any starchy bits blend into the sauce.

Cover again and cook on HIGH for another 15 to 25 minutes, just until the sauce is hot, slightly thickened, and clinging nicely to the pasta. If it seems too thick, splash in a bit more broth or cream; if it seems too loose, let it sit uncovered on WARM for 5 to 10 minutes.

Taste and adjust if needed with a pinch of salt and pepper (keeping in mind the ham and broth may already be salty), then serve warm right from the slow cooker.

For a cheesier version, stir in 1 to 2 cups of shredded cheddar, Colby Jack, or Parmesan along with the cream, letting it melt into the sauce. If you prefer a lighter dish, swap half-and-half or whole milk for part of the heavy cream, understanding the sauce will be a bit thinner. You can use leftover Easter ham or smoked ham steaks—just keep the dice small so they heat through quickly and distribute well. To add more vegetables, toss in a cup of frozen mixed vegetables or sliced carrots with the peas. If you only have smaller pasta like elbows or shells, reduce the initial cook time slightly and start checking for tenderness after about 1 hour. For a touch of brightness, stir in a squeeze of lemon juice or a spoonful of Dijon mustard with the cream. This recipe also reheats nicely; if it thickens in the fridge, loosen it with a splash of broth or milk when warming on the stovetop or back in the slow cooker on LOW.