Three-colour vegetable pasta with ham | Olymel

Ingredients

• 300 g Olymel ham, cut into wide strips
• 4 cups three-colour vegetable pasta, cooked “al dente”
• 6 stalks asparagus, blanched and cut in half
• ½ onion, thinly sliced
• ½ red pepper, thinly sliced
• 1 large Italian tomato, cut into half slices
• 1 clove garlic, finely chopped
• 45 ml olive oil
• 2 tablespoons flat parsley, chopped
• 8 leaves fresh basil, slivered (optional)
• Salt and fresh ground pepper