Recipe - Spring Pasta

4 small Eggplant ; (to 6)
1 tablespoon Extravirgin olive oil; plus
more
2 tablespoon Unsalted butter
1 One half pound Fresh or frozen peas
6 Spring onions; thinly cut or sliced up
One fourth cup Chopped parsley
2 tablespoon Chopped sage
2 tablespoon Chopped chives
1 Garlic clove; minced
Coarse salt; to taste
1 bn Arugula; trimmed
1 pound Dry fettuccine
2 tablespoon Chopped chervil
3 tablespoon Grated ParmigianoReggiano
1 cup Ricotta cheese ; (to 1 1/2
cups)
Freshlyground black pepper;
to taste

Prick eggplant several times with the tip of a knife. Place eggplant in a
parchmentlined 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 mediumhigh 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 mediumhigh 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
ParmigianoReggiano cheese. Remove eggplant from steamer, and cut
lengthwise almost in half. Top each eggplant with One fourth cup ricotta cheese;
season with salt and pepper. Drizzle with olive oil, and garnish with 2
tablespoons grated ParmigianoReggiano 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@prodigy.net"

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; One half Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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