Fiddlehead Pasta

Submitted by Veggie Girl.

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

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄2 lb fiddlehead
• 1⁄2 lb spaghettini
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 shallot, minced
• 2 tablespoons white wine
• 1 teaspoon agave nectar
• 1 lemon, juice and zest
• 4 tablespoons fresh parsley, chopped
• 1⁄8 teaspoon crushed red pepper flakes
• 4 tablespoons fresh parsley, chopped
• salt and pepper

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.