Fiddlehead Pasta

Celebrate the spring fiddlehead season and make this vegetable pasta with the young, edible, tightly coiled fern frond that resembles the spiral end of a violin (fiddle).

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 lb  fiddlehead ferns
• 6  ounces penne pasta
• 1  teaspoon  tsps salt, plus
• 1⁄4 teaspoon salt
• 1⁄4 cup olive oil
• 1  garlic clove, crushed
• 1⁄4 cup parmesan cheese, grated, plus more for serving
• 1⁄4 cup dried cranberries
•  hot pepper (optional) or  cayenne pepper (optional)

Directions

1. To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.
2. Bring to a boil 1 1/4 cups water with 1/2 teaspoons salt. Add fiddleheads, making sure they are totally submerged (otherwise they will turn black).
3. Cook 8-10 fiddleheads until al dente. when cooked, remove from boiling water and run under cold water so they remain al dente. Set aside.
4. Cook pasta as dierected on package. Drain and run cold water over noodles to keep them al dente. Keep warm.
5. Combine olive oil and garlic and mix well.
6. Toss fiddleheads with pasta, oil-garlic mixture, 1/4 teaspoons salt, pepper and Parmesan cheese. If desired for a slighty sweet taste or add hot peppers for a spicy flavor.