Fiddlehead Pasta
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“A great spring recipe when fiddleheads are in season. I think asparagus would work as a great substitute.”
Fiddlehead Pasta
0 recipe photos
READY IN:35mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄2 lb fiddlehead
- 1⁄2 lb spaghettini
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 shallot, minced
- 2 tablespoons white wine
- 1 teaspoon agave nectar
- 1 lemon, juice and zest
- 4 tablespoons fresh parsley, chopped
- 1⁄8 teaspoon crushed red pepper flakes
- 4 tablespoons fresh parsley, chopped
- salt and pepper
Directions
- Cook fiddleheads in boiling water for 10 minutes. Drain and place in cold water to stop the cooking.
- Cook pasta according to directions. Reserve 4-6 tbsp of pasta water.
- Heat oil over medium heat. Add garlic & shallots, cook 5-7 minutes or until softened and lightly browned.
- Add wine, lemon juice and agave. Cook for 2-3 minutes.
- Add cooked pasta, fiddleheads, parsley & crushed red pepper flakes. Add pasta water until desired consistency and cook for a few minutes.
- Stir in lemon zest and season with salt & pepper.
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Fiddlehead Pasta