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
Description
Foodista
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