Fiddlehead Pasta

Name: Fiddlehead Pasta
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)

9 ingredients

6 steps

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

1

To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.
2

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).
3

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.
4

Cook pasta as dierected on package. Drain and run cold water over noodles to keep them al dente. Keep warm.
5

Combine olive oil and garlic and mix well.
6

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.