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Fiddlehead Pasta Primavera

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“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.”

Ingredients Nutrition


  1. 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.
  2. In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 Tbsp.
  3. of the Parmesan cheese; set aside.
  4. In large skillet, melt butter over low heat.
  5. Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
  6. Add fiddleheads and peas; simmer for 3 minutes.
  7. Meanwhile, in large pot of boiling salted water, cook pasta until al dente.
  8. Drain well; add to fiddlehead mixture.
  9. Remove from heat.
  10. Pour egg mixture over top; toss.
  11. Sprinkle with remaining Parmesan and large grinding of pepper.
  12. Serve immediately, passing extra cheese.
  13. Makes 4 servings.
  14. Canadian Living.

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