Fiddlehead Pasta Primavera

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Ham, cheese and a couple of eggs turn these ferns into an economical supper. Substitute wild morels, if you’re lucky enough to find them in your fiddlehead foraging, for domestic mushrooms.

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Steps

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In saucepan of boiling water , cook fiddleheads for 5 to 7 minutes or until just barely tender.

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Refresh under cold running water and drain well.

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Set aside.

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In small bowl , beat eggs until smooth.

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Stir in cream , salt , pepper and 2 tbsp.

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Of the parmesan cheese.

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Set aside.

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In large skillet , melt butter over low heat.

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Cook mushrooms , garlic , ham and basil for 5 minutes or until mushrooms are tender , stirring occasionally.

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Add fiddleheads and peas.

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Simmer for 3 minutes.

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Meanwhile , in large pot of boiling salted water , cook pasta until al dente.

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Drain well.

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Add to fiddlehead mixture.

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Remove from heat.

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Pour egg mixture over top.

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Toss.

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Sprinkle with remaining parmesan and large grinding of pepper.

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Serve immediately , passing extra cheese.

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Makes 4 servings.

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Canadian living.

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Ingredients

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fiddleheads, eggs, whipping cream, salt, pepper, parmesan cheese, butter, sliced mushrooms, garlic, cooked ham, dried basil, frozen green pea, fettuccine