Slow-cooked stew with Elvea Pomodorini

Clean and dice the vegetables. Meanwhile, cook the pasta until done.

Steam the leeks and asparagus very briefly (about 3 minutes), and meanwhile sauté the carrots in a little fat. Finally, add the spinach and peas.

Drain the pasta and return it to your large saucepan, add the Pomodorini and mix well. Then add the vegetables one by one.

Season with salt and pepper to taste and finish with basil.

You can serve this immediately, or you can top it with grated aged cheese and place it under the broiler for a moment.