Total Time
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


  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.