| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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