This simple one-pot fiddlehead pasta recipe is a fresh taste of spring with a hit of zesty lemon and herbaceous basil — and a great way to enjoy the fleeting fiddlehead season.
One-Pot Fiddlehead Pasta
This simple one-pot recipe is a fresh taste of spring with a hit of zesty lemon and herbaceous basil.
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Servings: 4
Ingredients
- 1 lb fiddleheads, cleaned and pre-boiled
- 1/4 cup canola oil
- 1 cup grated Parmesan cheese, plus more for garnish
- zest and juice of one lemon
- 1 clove garlic, grated
- 1 tsp red pepper flakes
- 1 lb dry pasta, rigatoni, penne or elicoldali
- salt
- lots of fresh basil (at least a handful of leaves)
- fresh cracked pepper to taste
Instructions
- Safety first: never eat fiddleheads raw! They have natural toxins in the little furry part, so make sure to clean the fiddleheads using your fingers to remove as much of the brown papery husk as possible. Then rinse them several times with cold water.
- Boil fiddleheads for 15 minutes. Discard the water and set cooked fiddleheads aside.
- In a small bowl, mix canola oil, cheese, lemon juice, grated garlic and a pinch of red pepper flakes. Set aside.
- Bring a large pot of well-salted water to boil (like really salty — the water should taste like the ocean).
- Add the pasta, cooking to al dente, according to the pasta’s package directions.
- Reserve one cup of pasta water, drain the pot and toss the pasta back in with the fiddleheads. Put in the cheese mixture and stir vigorously while slowly adding the pasta water, allowing the mixture to emulsify and make a light silky sauce that coats the noodles and fiddleheads (you might not need the whole cup of pasta water). Add basil and stir well.
- Portion pasta into bowls and finish with fresh cracked pepper and more grated parmesan. Enjoy immediately.
Notes
What’s great is that this recipe also works well with other greens like broccoli, peas or another spring favourite: asparagus! Instead of pre-boiling your green veg, simply toss them into the boiling pot with the pasta five minutes after you put the pasta in and cook to package directions.
Nutrition Facts
One-Pot Fiddlehead Pasta
Serving Size
1
Amount per Serving
Calories
704
% Daily Value*
Fat
24
g
37
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
23
mg
8
%
Sodium
479
mg
21
%
Potassium
734
mg
21
%
Carbohydrates
95
g
32
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
28
g
56
%
Vitamin A
4481
IU
90
%
Vitamin C
30
mg
36
%
Calcium
297
mg
30
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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