Fiddlehead Pasta

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Celebrate the spring fiddlehead season and make this vegetable pasta with the young, edible, tightly coiled fern frond that resembles the spiral end of a violin (fiddle).

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Steps

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To clean and cook fiddleheads: clean fiddleheads in cold water and rinse several times until the water looks clear.

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Cut off black ends.

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Bring to a boil 1 1 / 4 cups water with 1 / 2 teaspoons salt.

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Add fiddleheads , making sure they are totally submerged.

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Cook 8-10 fiddleheads until al dente.

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When cooked , remove from boiling water and run under cold water so they remain al dente.

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Set aside.

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Cook pasta as dierected on package.

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Drain and run cold water over noodles to keep them al dente.

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Keep warm.

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Combine olive oil and garlic and mix well.

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Toss fiddleheads with pasta , oil-garlic mixture , 1 / 4 teaspoons salt , pepper and parmesan cheese.

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If desired for a slighty sweet taste or add hot peppers for a spicy flavor.

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Ingredients

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fiddlehead ferns, penne pasta, salt, olive oil, garlic clove, parmesan cheese, dried cranberries, hot pepper