Combine water, milk, soup stock granules, and salt in a pan.

Bring the mixture to a boil.

Add the pasta to the boiling liquid.

Cook for 2-3 minutes, or until the pasta starts to soften.

Add the cheese and butter.

Stir until melted and creamy.

Add your choice of vegetables 2-3 minutes before the pasta is fully cooked.

Simmer until vegetables are tender and pasta is al dente.

Season with black pepper to taste.

Transfer the pasta to a serving dish.

Top with slices of cured ham and cherry tomatoes.

Garnish with finely chopped parsley.