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Ingredients for 4 servings:

  • 380g Di Martino Farfalle
  • 40g slivers of Parmigiano Reggiano
  • 4 tbs evoo
  • 300g peas
  • 250g cubes of ham, better without polyphosphates
  • 2 spring onions
  • 40g corn
  • Basil to taste
  • Salt to taste 


  1. In a pan slightly brown the spring onions cut into strips with the oil.
  2. Add the peas, pour a glass of hot water and cook over high heat for 15 minutes. Adjust with salt and set aside into a wide bowl. Meanwhile, cook the pasta into abundant salted water and drain it al dente.
  3. Once peas get tepid, add the ham, corn, cheese and pasta, pour some fresh oil and mix well.
  4. Garnish with some basil leaves and serve right away


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