Fiddlehead Pasta
- Ready In:
- 20mins
- Ingredients:
- 9
- 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
- To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.
- 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).
- 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.
- Cook pasta as dierected on package. Drain and run cold water over noodles to keep them al dente. Keep warm.
- Combine olive oil and garlic and mix well.
- 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.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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