Spring pasta
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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
Converted by MM_Buster v2.0n.