Boil penne al dente, strain, refresh with cold water and
drain well. Blanch peapods in salt water for 3 minutes, refresh and
Cut the ham and gorgonzola into 1 cm cubes. Cut peas and peppers into
strips and halve the tomatoes. Chop the young onions finely. For the
chive mayonnaise mix all the ingredients together and fold in the chives.
Add the ham, gorgonzola and all the other ingredients and dash with the
maynonnaise. Mix and serve.