360 g. of "bentagliati" pasta
1 PGI Sorrento lemon
3 zucchini
200 g. cooking cream
50 g. of grated Parmesan
50 g. of onion
100 g. of raw ham
parsley to taste
salt to taste

With the help of a potato peeler, remove the peel from the lemon

(only the yellow part!), cut it finely into julienne strips and blanch it.

Then wash the courgettes and cut them into cubes of about 1 cm. per side,

and blanch them for a few minutes, leaving them crunchy.

Sauté the onion in butter, then add the lemon julienne, cream, courgettes and set aside.

Cook the bentagliati in boiling water, drain them al dente, reserving a little of the cooking water.

Pour the bentagliati into the cream and lemon zucchini cream, then stir in the Parmesan.

Add a few tablespoons of cooking water if necessary.

Garnish with the chopped parsley and the ham cut into strips.