Ingredients

200 gr Perline® eggplants
2 zucchini
1 carton single cream (200ml)
100 gr tofu or cubed ham
fresh basil leaves
1/2 onion
1 garlic clove
black pepper
400 gr pasta of choice

PERLINE® WITH CREAM

Serves 4

Preparation

Slice the Perline® and zucchini into rounds, then slice the onion and stirfry it with the garlic until golden, add the Perline® and tofu or cubed ham. Then add cream and basil and cook for 10/15 minutes at low heat. Cook the pasta and drain al dente, then mix it with the sauce. Sautee for a few minutes at medium/high heat. Garnish with basil leaves and serve.