Fiddlehead Pasta Primavera

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups fiddleheads
• 2 eggs
• 1/4 cup whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons butter
• 1 1/2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1/2 cup diced cooked ham
• 1/2 teaspoon dried basil
• 1 cup frozen green pea
• 1/2 lb fettuccine, linguine or 1/2 lb thin spaghetti
• freshly grated parmesan cheese

Recipe

• 1 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.
• 2 in small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 tbsp.
• 3 of the parmesan cheese; set aside.
• 4 in large skillet, melt butter over low heat.
• 5 cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
• 6 add fiddleheads and peas; simmer for 3 minutes.
• 7 meanwhile, in large pot of boiling salted water, cook pasta until al dente.
• 8 drain well; add to fiddlehead mixture.
• 9 remove from heat.
• 10 pour egg mixture over top; toss.
• 11 sprinkle with remaining parmesan and large grinding of pepper.
• 12 serve immediately, passing extra cheese.
• 13 makes 4 servings.
• 14 canadian living.