Fiddleheads with pasta and ricotta
 
Prep time
Cook time
Total time
 
Easy pasta with fiddleheads and ricotta. Substitute asparagus if desired.
Author:
Recipe type: Pasta
Serves: 2-4 servings
Ingredients
  • 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
Instructions
  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. While the pasta cooks, heat the olive oil in a large saute pan over medium heat.
  3. Add the garlic and cook for 1 minute.
  4. Add the fiddleheads. Season with salt and cook for about 2 minutes.
  5. Drain pasta, reserving the cooking water.
  6. 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.
  7. Serve immediately sprinkled with a little more Parmesan.
Recipe by white plate blank slate at https://whiteplateblankslate.com/fiddleheads-pasta-ricotta/