Fiddlehead Pasta

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb fiddlehead ferns
• 6 ounces penne pasta
• 1 teaspoon tsps salt, plus
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1/4 cup parmesan cheese, grated, plus more for serving
• 1/4 cup dried cranberries
• hot pepper (optional) or cayenne pepper (optional)

Recipe

• 1 to clean and cook fiddleheads: clean fiddleheads in cold water and rinse several times until the water looks clear. cut off black ends.
• 2 bring to a boil 1 1/4 cups water with 1/2 teaspoons salt. add fiddleheads, making sure they are totally submerged (otherwise they will turn black).
• 3 cook 8-10 fiddleheads until al dente. when cooked, remove from boiling water and run under cold water so they remain al dente. set aside.
• 4 cook pasta as dierected on package. drain and run cold water over noodles to keep them al dente. keep warm.
• 5 combine olive oil and garlic and mix well.
• 6 toss fiddleheads with pasta, oil-garlic mixture, 1/4 teaspoons salt, pepper and parmesan cheese. if desired for a slighty sweet taste or add hot peppers for a spicy flavor.