Fiddlehead Pasta Primavera |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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 |
Directions:
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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