• Choose your favourite vegetables; we suggest courgettes and cherry tomatoes. After washing and drying them, cut the courgettes into thin rounds and the cherry tomatoes in half.
• Pour a little olive oil into a non-stick frying pan and distribute it evenly.
• Heat the pan over medium heat and add the vegetables. Cook them slowly for about 15 minutes, stirring occasionally to prevent them from sticking.
• After the cooking time has elapsed, add the peas (fresh or frozen) and the milk. Stir well and continue cooking for another 15 minutes, still over medium heat.
• Season with a sprinkling of black pepper to taste and cook for a further 5 minutes to blend the flavours.
• Meanwhile, bring a pot of salted water to the boil. Cook the pasta according to the time indicated on the packet, stirring occasionally.
• Drain the pasta and transfer it to the pan with the vegetables. Stir well, adding a little oil if necessary to mix everything together.
• With the heat off, add the slices of Prosciutto Crudo San Francesco and a generous sprinkling of grated cheese.

Enjoy!