Pasta with ham, cheese and peas

Heat the Formaggio sauce according to the instructions on the packaging.
Blanch the peas in boiling water and let them drain.
Reheat the Conchigliette in boiling salted water for 30 seconds and then drain.
In a large bowl, mix the Conchigliette with the Formaggio sauce, the diced ham and the peas.
Season with salt and pepper.
Serve the preparation in a deep plate, garnish with pea puree and some grated Parmesan cheese.

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