Green pea fusilli with robiola cheese, cured ham and lemon
- Green pea fusilli 300 gr
- Cured ham 150 gr
- Fresh Robiola cheese 150 gr
- A few leaves of spinach
- Limonolio 20 gr
- Salt at taste Lemon zest
Pour the Limonolio in a pan and brown the sliced cured ham on a low heat for a few minutes. Meanwhile, cook the pasta in salted boiling water. Then, drain it and add it to the pan along with a couple of tablespoons of the cooking water, the robiola cheese and the fresh spinach.
Mix and serve with some lemon zests.