Fusilli salad with fresh pesto, artichoke hearts and raw ham

Boil the fusilli in a pan with plenty of boiling water with salt in 10-12 minutes until al dente.

Boil fresh peas in a saucepan with plenty of boiling water with a little salt in 3-4 minutes until al dente, or let deep-frozen peas thaw.

Rinse the peas in a sieve under cold running water and let them drain well.

Let the artichoke hearts drain and cut into thin parts.

Finely chop the garlic and grate the cheese.

Mix the basil with the garlic, pine nuts (or shaved almonds), Parmesan cheese and olive oil in the food processor or blender into a smooth pesto and add salt and pepper to taste.

Drain the fusilli in a colander.

Spoon the still hot fusilli with half of the pesto, peas and artichoke hearts in a bowl.

Allow the pasta salad to cool.

Halve the slices of ham in the length.

Divide the arugula over plates and put the pasta salad in the middle.

Sprinkle some pesto over the slices of ham.