Wash, dry and cut the courgettes in half. Cut the halves into wedges. Pour them into a saucepan and add the onion, peas and olive oil and leave to cook, with the lid on, without adding anything else. When cooked, the courgettes will be soft and fragrant and the peas tender and sweet. Add salt to taste. Then cook the penne in plenty of water, salted just right. Drain them al dente and pour them into a frying pan together with the courgette and pea sauce. Add the diced Provolone Sharp Fattorie Cremona, grated Grana Padano Fattorie Cremona, basil, pepper and a few tablespoons of cooking water. Let the provolone melt and serve.