Fiddlehead Pasta

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

• Ready In: 35 mins
• 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.