340 gr Antonio Amato Penne a Zito Rigate (ridged penne)

160 gr cooked ham cubes “Snello” by Rovagnati

60 gr courgettes

40 gr leeks

10 gr yellow pumpkin

20 gr peas

10 gr red onion

30 gr peppers

160 gr datterini tomatoes

50 gr sprouting broccoli

30 gr black pitted olives

40 gr aged Pecorino Cheese shavings

Extra virgin olive oil as needed

Basil as needed

Difficulty: 1 (from 1 to 5)

Cook: 25 minutes

Wash and dice all the vegetables. Put them into water in order to keep them fresh.

Steam or cook vegetables in the boiling water.

Brown the yellow pumpkin in a large pan to make it tastier.

Cut the black-pitted olives in two.

Cut the datterini tomatoes in two and bake them for 15 minutes at 220° C.

Cook Ridged penne in the boiling salted water for 8 minutes.

Drain the pasta. Put it into a large bowl and add extra virgin olive oil and all the other

ingredients.

Toss everything and then add the cooked ham cubes “Snello” by Rovagnati and the

Pecorino cheese shavings. Add some basil leaves and serve the dish.

It is a very fresh recipe perfect for summer and you can taste it with all the seasonal

vegetables.

As an alternative to the cooked ham cubes “Snello” I suggest the roasted turkey

“Snello” by Rovagnati. If you slice and grill it, it can be a very tasty dish.

Thanks to Chef Fabrizio Rivaroli for the recipe!