Ingredients:

• 3/4 lb Rummo Egg Pappardelle Nº 101
• 10-11 oz zucchini
• 10-11 oz eggplant
• 2 oz pecorino
• 1-1/2 Tbsp butter
• 5 spoons extra virgin olive oil
• 1/2 glass of white table wine
• Salt and pepper, to taste

Directions:

Cut the vegetables in cubes and brown in a pan with a drizzle of olive oil. Add the wine and cook for 5 minutes, evaporating the alcohol. Remove from heat. Grate and add the cheese. In a large pot, boil water and add salt. Cook the Papardelle for 5 minutes. Drain and toss with the sauce adding the knob of butter. Buon appetito.