“A great spring recipe when fiddleheads are in season. I think asparagus would work as a great substitute.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook fiddleheads in boiling water for 10 minutes. Drain and place in cold water to stop the cooking.
  2. Cook pasta according to directions. Reserve 4-6 tbsp of pasta water.
  3. Heat oil over medium heat. Add garlic & shallots, cook 5-7 minutes or until softened and lightly browned.
  4. Add wine, lemon juice and agave. Cook for 2-3 minutes.
  5. Add cooked pasta, fiddleheads, parsley & crushed red pepper flakes. Add pasta water until desired consistency and cook for a few minutes.
  6. Stir in lemon zest and season with salt & pepper.

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