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Total Time
35mins
Prep 10 mins
Cook 25 mins

A great spring recipe when fiddleheads are in season. I think asparagus would work as a great substitute.

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.