Best Spring Fiddlehead Pasta Recipes

Fiddlehead Pasta Primavera image

Provided by Olha7397

Categories Canadian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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.

Nutrition Facts : Calories 494.1, Fat 23.1, SaturatedFat 11.8, Cholesterol 216.1, Sodium 482.1, Carbohydrate 48.2, Fiber 3.8, Sugar 3.8, Protein 23.7

Fiddlehead Pasta image

Provided by Chef mariajane

Categories Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb fiddlehead ferns
6 ounces penne pasta
1 teaspoon tsps salt, plus
1/4 teaspoon salt
1/4 cup olive oil
1 garlic clove, crushed
1/4 cup parmesan cheese, grated, plus more for serving
1/4 cup dried cranberries
hot pepper (optional) or cayenne pepper (optional)

Steps:

To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.
Bring to a boil 1 1/4 cups water with 1/2 teaspoons salt. Add fiddleheads, making sure they are totally submerged (otherwise they will turn black).
Cook 8-10 fiddleheads until al dente. when cooked, remove from boiling water and run under cold water so they remain al dente. Set aside.
Cook pasta as dierected on package. Drain and run cold water over noodles to keep them al dente. Keep warm.
Combine olive oil and garlic and mix well.
Toss fiddleheads with pasta, oil-garlic mixture, 1/4 teaspoons salt, pepper and Parmesan cheese. If desired for a slighty sweet taste or add hot peppers for a spicy flavor.