Fiddlehead Pasta
Savor the vibrant flavors of spring with this Fiddlehead Pasta recipe, a delightful dish that highlights the unique, earthy taste of fiddlehead ferns. Perfectly paired with al dente pasta, these tender and slightly crisp seasonal greens are sautéed with garlic, a hint of red chili flakes, and a splash of fresh lemon juice for a bright, zesty kick. Finished with a sprinkle of grated Parmesan cheese and fresh parsley, this pasta packs a punch of simple yet sophisticated flavors. Blanching the fiddleheads ensures they maintain their delicate texture and striking emerald color, while a light, lemony sauce ties everything together. Ready in just 35 minutes, this easy-to-make pasta is perfect for showcasing the bounty of spring while treating your taste buds to something truly special.
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Recipe Information
Ingredients
- 200 g Fiddleheads
- 250 g Pasta (such as linguine or spaghetti)
- 2 tbsp Olive oil
- 3 units Garlic cloves, minced
- 0.5 tsp Red chili flakes
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 50 g Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper, freshly ground
- 3 liters Water
- for blanching Ice cubes
Instructions
Bring a large pot of water to a rolling boil. While waiting, trim the ends of the fiddleheads and rinse them thoroughly under cold water to remove any dirt.
Once the water boils, add a generous pinch of salt and blanch the fiddleheads by boiling them for 2 minutes. Immediately transfer the fiddleheads to an ice bath to halt cooking. Drain and set aside.
In the same pot, return the water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the blanched fiddleheads to the skillet along with the red chili flakes. Sauté for 3-4 minutes until the fiddleheads are tender and slightly crisp.
Stir in the lemon zest, lemon juice, and half of the grated parmesan cheese. Toss to combine.
Add the cooked pasta to the skillet and toss to coat, adding a splash of the reserved pasta water as needed to create a light sauce.
Season with salt and freshly cracked black pepper to taste. Remove from heat and garnish with the remaining parmesan cheese and chopped parsley.
Serve immediately, and enjoy your fresh, seasonal Fiddlehead Pasta!
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
