Fiddlehead Pasta Primavera Fiddlehead Pasta Primavera

Author: Canadian Living

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.

  • Portion size 4 servings


  • 2 cups fiddleheads
  • 2 eggs
  • 1/4 cup whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 1 1/2 cup sliced mushroom
  • 2 cloves garlic minced
  • 1/2 cup diced cooked ham
  • 1/2 teaspoon dried basil
  • 1 cup frozen green peas
  • 1/2 lb fettuccine
  • 1/2 lb linguine
  • 1/2 lb thin spaghetti
  • freshly grated Parmesan cheese


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.

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Fiddlehead Pasta Primavera