4 to 6 small eggplant, pricked several times with the tip of a knife
1. Place eggplant in a parchment-lined bamboo steamer set over boiling water, and steam until tender, about 10 minutes.
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
1 1/2 pounds fresh or frozen peas
6 spring onions, thinly sliced
1/4 cup parsley, roughly chopped
2 tablespoons sage, roughly chopped
2 tablespoons chives, roughly chopped
1 clove garlic, minced
coarse salt, to taste
1 bunch arugula, trimmed
1 pound dry fettuccine
2 tablespoons chopped chervil
3 tablespoons freshly grated parmigiano-reggiano
1 to 1 1/2 cups fresh ricotta cheese
freshly ground pepper, to taste
2. 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.
3. 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.
4. 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.
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