Penne with nettle and beet root

Penne with nettle and beet root: 500gr - 10pz

The recipe:
Penne tricolori with vegetables
Ingredients to serve 4:

Penne tricolori 350gr
2 carrots
Peas 100g
Beets 150 g
onion half
Cream 200g
Scamorza * 1
2 tablespoons extra virgin olive oil
Salt and pepper q.s.

Peel the vegetables (carrots and beets) and lessatele.Quando will be ready in a separate pan pour 2 tablespoons of olive oil, peas and boiled vegetables with a little chopped onion finemente.Fate fry everything, then add salt and pepper and finally add the cream.
Cook the pasta in salted water, once drained, season it with the sauce and then add the scamorza* into cubes.

* Scamorza - a mild white Italian cheese made originally from buffalo's milk, but now chiefly from cow's milk, typically produced in a pear shape.