Description
This creamy garlic fiddlehead pasta is a simple spring recipe made with tender fiddlehead ferns, garlic, parmesan cheese, and a rich cream sauce tossed with pasta.
Ingredients
8 oz pasta (mafalde, fettuccine, or linguine)
1 ½ cups fiddlehead ferns, cleaned and trimmed
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated parmesan cheese
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp lemon juice
Extra parmesan for serving
Instructions
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Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
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In a separate pot, bring water to a boil and blanch the cleaned fiddlehead ferns for about 5 minutes. Drain and set aside.
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In a large skillet over medium heat, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant.
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Add the blanched fiddleheads to the skillet and sauté for 2–3 minutes until tender and bright green.
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Pour in the heavy cream and add salt, pepper, and red pepper flakes. Let the sauce simmer for about 3–4 minutes until slightly thickened.
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Stir in the parmesan cheese and lemon juice.
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Add the cooked pasta and toss until coated in the creamy sauce. If needed, add a little reserved pasta water to loosen the sauce.
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Serve topped with extra parmesan and freshly cracked black pepper.
Notes
Always blanch fiddlehead ferns before cooking to ensure they are tender and safe to eat. This step also helps remove any bitterness.
Freshly grated parmesan cheese melts best and creates the smoothest sauce.
- Prep Time: 10 MINUTES
- Cook Time: 15 MINUTES
- Category: Dinner, DINNER | PASTA
- Method: STOVETOP
- Cuisine: American