Quick and Easy Spring Pasta

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Quick and Easy Spring Pasta

Quick and Easy Spring Pasta
Servings 4


  • Freshly ground pepper to taste
  • 1 to 1 1/2 cups fresh ricotta cheese
  • 3 tablespoons freshly grated Parmigiano-Reggiano
  • 2 tablespoons chopped chervil
  • 1 pound dry fettuccine
  • 1 bunch arugula trimmed
  • Coarse salt to taste
  • 1 clove garlic minced
  • 2 tablespoons chives roughly chopped
  • 2 tablespoons sage roughly chopped
  • 1/4 cup parsley roughly ch


  • 1. 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. 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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