Title: Spring Pasta
Categories: Stewart5
Yield: 4 servings

4 sm Eggplant -; (to 6)
1 tb Extra-virgin olive oil; plus
-more
2 tb Unsalted butter
1 1/2 lb Fresh or frozen peas
6 Spring onions; thinly sliced
1/4 c Chopped parsley
2 tb Chopped sage
2 tb Chopped chives
1 Garlic clove; minced
Coarse salt; to taste
1 bn Arugula; trimmed
1 lb Dry fettuccine
2 tb Chopped chervil
3 tb Grated Parmigiano-Reggiano
1 c 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 1/4 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@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; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.