Best Springtime Fiddlehead Ham And Pasta Toss Recipes

SPRINGTIME PENNE

Springtime Penne image

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

3 cups uncooked penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 large onion, chopped
1/4 cup butter
1/2 pound cubed fully cooked ham
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

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.

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

Fiddlehead Pasta image

Celebrate the spring fiddlehead season and make this vegetable pasta with the young, edible, tightly coiled fern frond that resembles the spiral end of a violin (fiddle).

Provided by Chef mariajane

Categories Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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.