Fiddleheads with pasta and ricotta
Author: Erin Berdan
Recipe type: Pasta
Serves: 2-4 servings
- 2 Tbsp. Extra Virgin olive oil
- 2 cloves garlic, minced
- 6 oz. fiddleheads, trimmed and washed
- ½ pound long pasta of your choice, such as mafalde
- ⅔ cup whole milk ricotta
- ¼ cup freshly grated Parmesan
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- While the pasta cooks, heat the olive oil in a large saute pan over medium heat.
- Add the garlic and cook for 1 minute.
- Add the fiddleheads. Season with salt and cook for about 2 minutes.
- Drain pasta, reserving the cooking water.
- Add pasta to the pan with the fiddleheads. Stir in the ricotta and Parmesan, adding a little of the pasta water if it is too thick.
- Serve immediately sprinkled with a little more Parmesan.
Recipe by white plate blank slate at https://whiteplateblankslate.com/fiddleheads-pasta-ricotta/
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