Springtime Fiddlehead Ham And Pasta Toss Recipes

FIDDLEHEAD PASTA

Steps:

• 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.

FIDDLEHEAD PASTA PRIMAVERA

Steps:

• In saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until just barely tender; 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.
• 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.
• Makes 4 servings.
• Canadian Living.

SPRING FIDDLEHEAD PASTA

Steps:

• Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
• Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
• Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
• Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
• Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.

SPRINGTIME PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.