Spring Pasta

• 4 eggplant smalls, to 6
• 1 tablespoon extra-virgin olive oil plus more
• 2 tablespoons unsalted butter
• frozen peas or pound fresh
• 6 spring onions thinly sliced
• 1 cup chopped parsley
• 2 tablespoons sage chopped
• 2 tablespoons chives chopped
• 1 garlic clove minced
• coarse salt to taste
• 1 arugula trimmed
• 1 pound dry fettuccine
• 2 tablespoons chervil chopped
• 3 tablespoons parmigiano-reggiano grated
• 1 cup ricotta cheese to 1 1/2 cups
• freshly ground black pepper to taste

1. 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.
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.
4. 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.
5. 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.

eggplant smalls, extravirgin olive oil, unsalted butter, frozen peas, spring onions, parsley, sage, chives, garlic, salt, arugula, fettuccine, chervil, parmigianoreggiano, ricotta cheese, freshly ground black pepper

Taken from www.yummly.com/recipe/Spring-Pasta-1671364 (may not work)