Best Fiddlehead Pasta Primavera Recipes

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

Bring a large pot of heavily salted water to a boil over medium-high heat.
While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

SPRING FIDDLEHEAD PASTA

Spring Fiddlehead Pasta image

Here's a dish that turns a modest amount of fiddlehead ferns into a meal (or a nice first course). Ricotta, butter and some of the starchy pasta-cooking water make a creamy sauce. Lemon and pepper give all that richness a little pizzazz. If you have a chunk of sharp pecorino on hand, pass it with a grater at the table.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
12 ounces fusilli pasta
3/4 cup ricotta cheese
Zest and juice of 1 lemon
Freshly ground black pepper
6 tablespoons unsalted butter
2 1/2 cups fiddlehead ferns

Steps:

Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.

FIDDLEHEAD PASTA PRIMAVERA

Fiddlehead Pasta Primavera image

Ham, cheese and a couple of eggs turn these ferns into an economical supper. Substitute wild morels, if you're lucky enough to find them in your fiddlehead foraging, for domestic mushrooms.

Provided by Olha7397

Categories Canadian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups fiddleheads
2 eggs
1/4 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated parmesan cheese
2 tablespoons butter
1 1/2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup diced cooked ham
1/2 teaspoon dried basil
1 cup frozen green pea
1/2 lb fettuccine, linguine or 1/2 lb thin spaghetti
freshly grated parmesan cheese

Steps:

In saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until just barely tender; refresh under cold running water and drain well; set aside.
In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 Tbsp.
of the Parmesan cheese; set aside.
In large skillet, melt butter over low heat.
Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
Add fiddleheads and peas; simmer for 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente.
Drain well; add to fiddlehead mixture.
Remove from heat.
Pour egg mixture over top; toss.
Sprinkle with remaining Parmesan and large grinding of pepper.
Serve immediately, passing extra cheese.
Makes 4 servings.
Canadian Living.