Fiddlehead Pasta

Savor the vibrant flavors of spring with this Fiddlehead Pasta recipe, a delightful dish that highlights the unique, earthy taste of fiddlehead ferns. Perfectly paired with al dente pasta, these tender and slightly crisp seasonal greens are sautéed with garlic, a hint of red chili flakes, and a splash of fresh lemon juice for a bright, zesty kick. Finished with a sprinkle of grated Parmesan cheese and fresh parsley, this pasta packs a punch of simple yet sophisticated flavors. Blanching the fiddleheads ensures they maintain their delicate texture and striking emerald color, while a light, lemony sauce ties everything together. Ready in just 35 minutes, this easy-to-make pasta is perfect for showcasing the bounty of spring while treating your taste buds to something truly special.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 g Fiddleheads
• 250 g Pasta (such as linguine or spaghetti)
• 2 tbsp Olive oil
• 3 units Garlic cloves, minced
• 0.5 tsp Red chili flakes
• 1 tsp Lemon zest
• 2 tbsp Lemon juice
• 50 g Parmesan cheese, grated
• 2 tbsp Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Black pepper, freshly ground
• 3 liters Water
• 0 for blanching Ice cubes

Directions

Step 1

Bring a large pot of water to a rolling boil. While waiting, trim the ends of the fiddleheads and rinse them thoroughly under cold water to remove any dirt.

Step 2

Once the water boils, add a generous pinch of salt and blanch the fiddleheads by boiling them for 2 minutes. Immediately transfer the fiddleheads to an ice bath to halt cooking. Drain and set aside.

Step 3

In the same pot, return the water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta.

Step 4

Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.

Step 5

Add the blanched fiddleheads to the skillet along with the red chili flakes. Sauté for 3-4 minutes until the fiddleheads are tender and slightly crisp.

Step 6

Stir in the lemon zest, lemon juice, and half of the grated parmesan cheese. Toss to combine.

Step 7

Add the cooked pasta to the skillet and toss to coat, adding a splash of the reserved pasta water as needed to create a light sauce.

Step 8

Season with salt and freshly cracked black pepper to taste. Remove from heat and garnish with the remaining parmesan cheese and chopped parsley.

Step 9

Serve immediately, and enjoy your fresh, seasonal Fiddlehead Pasta!

Nutrition Facts

Serving size	3652.4 grams (3652.4g)

Amount per serving	% Daily Value*
Calories	948

Total Fat 46.40g	59%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 2.70g
Cholesterol 50mg	17%
Sodium 952mg	41%
Total Carbohydrate 96.50g	35%
Dietary Fiber 12.00g	43%
Total Sugars 2.40g
Protein 44.90g	90%

Vitamin D 0IU	0%
Calcium 866mg	67%
Iron 6mg	35%
Potassium 1028mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 18.3%

Carbs: 39.3%