Spring pasta

Yield: 4 servings

Measure Ingredient
4 smalls Eggplant -; (to 6)
1 tablespoon Extra-virgin olive oil; plus more
2 tablespoons Unsalted butter
1½ pounds Fresh or frozen peas
6 Spring onions; thinly sliced
¼ cup Chopped parsley
2 tablespoons Chopped sage
2 tablespoons Chopped chives
1 Garlic clove; minced
Coarse salt; to taste
1 bunch Arugula; trimmed
1 pounds Dry fettuccine
2 tablespoons Chopped chervil
3 tablespoons Grated Parmigiano-Reggiano
1 cup Ricotta cheese -; (to 1 1/2 cups)
Freshly-ground black pepper; to taste

Prick eggplant several times with the tip of a knife. Place eggplant in a parchment-lined bamboo steamer set over boiling water, and steam until tender, about 10 minutes. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add peas, and season with salt. Cook, covered, for 2 minutes. Remove to a small bowl. In the same skillet, heat remaining 1 tablespoon butter over medium-high heat. Add spring onions, parsley, sage, chives, garlic, cooked peas, salt, and 1 tablespoon water. Cook, covered, until onions are bright green, 3 to 5 minutes. Toss in arugula. Meanwhile, cook pasta in a large pot of salted, boiling water until al dente, 4 to 6 minutes. Drain pasta, and serve topped with pea mixture. Garnish with 1 tablespoon chervil and 1 tablespoon grated Parmigiano-Reggiano cheese. Remove eggplant from steamer, and cut lengthwise almost in half. Top each eggplant with ¼ cup ricotta cheese; season with salt and pepper. Drizzle with olive oil, and garnish with 2 tablespoons grated Parmigiano-Reggiano cheese and remaining tablespoon chervil. Serves 4 to 6.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 91 Calories (kcal); 9g Total Fat; (87% calories from fat); 1g Protein; 2g Carbohydrate; 16mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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