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.
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