Spring Pasta Recipe

Name: Spring Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 eggplant smalls, to 6, 1 tablespoon extra-virgin olive oil plus more, 2 tablespoons unsalted butter, frozen peas or pound fresh, and more.

Yes, Spring Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions