Spring Pasta
Ingredients
- 4 smalls eggplant - (to 6)
- 1 tablespoon extra-virgin olive oil plus more
- 2 tablespoons unsalted butter
- pound fresh or frozen peas
- 6 spring onions thinly sliced
- cup chopped parsley
- 2 tablespoons chopped sage
- 2 tablespoons chopped chives
- 1 garlic clove minced
- Coarse salt to taste
- 1 bn arugula trimmed
- 1 pound dry fettuccine
- 2 tablespoons chopped chervil
- 3 tablespoons grated Parmigiano-Reggiano
- 1 cup ricotta cheese - (to 1 ½ cups)
- Freshly-ground black pepper to taste
Instructions
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