Fiddlehead Pasta Primavera
Ham, cheese and a couple of eggs turn these ferns into an economical supper, Substitute wild morels, if you're lucky enough to find them in your fiddlehead foraging, for domestic mushrooms.
Servings: 4
Ingredients:
-
2 cups (500 mL) fiddleheads
2 eggs
1/4 cup (50 mL) whipping cream
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) freshly grated parmesan cheese
2 tbsp (25 mL) butter
1-1/2 cups (375 mL) sliced mushrooms
2 cloves garlic, minced
1/2 cup (125 mL) diced cooked ham
1/2 tsp (2 mL) dried basil
1 cup (250 mL) frozen green peas
1/2 lb (250 g) fettuccine, linguine or thin spaghetti
Freshly grated parmesan cheese
Preparation:
In saucepan of boiling water, cook fiddleheads for 15 minutes; refresh under cold running water and drain well; set aside.
In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 tbsp (25 mL) of the Parmesan cheese; set aside.
In large skillet, melt butter over low heat. Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally. Add fiddleheads and peas; simmer for 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente. Drain well; add to fiddlehead mixture. Remove from heat. Pour egg mixture over top; toss. Sprinkle with remaining Parmesan and large grinding of pepper. Serve immediately, passing extra cheese.
Tags:
Main Course; Meat-Pork; Eggs; Pasta/Noodles; Vegetables; Cheese/Other Dairy; Boil/Simmer;
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