Roast the hazelnuts in a pan without fat until golden brown, take them out and let them cool down. Wash, clean and chop the zucchini. Wash the mint, shake dry and pluck the leaves from the stalks. Finely puree the zucchini, 50 g roasted hazelnuts, 50 g pecorino, mint leaves, olive oil and 125 ml water with a blender. Season to taste with salt
Clean, wash and cut the broccoli into small florets. Prepare pasta in boiling salted water according to package instructions. Cook broccoli and peas in boiling salted water for about 5 minutes. Drain noodles and vegetables, quench and drain
Heat the oil in a pan, fry the ham until crispy, remove it and drain it on some kitchen paper. Add the pasta, vegetables and pesto to the pan and toss briefly. Arrange the vegetable pasta on plates, sprinkle with the remaining hazelnuts and pecorino. Season with chili flakes. Arrange ham chips on top
Preparation time 35-45 minutes