Food

Spring Pasta: Fiddlehead Ferns and Cherry Tomatoes

By Seth Fera-Schanes

Fiddlehead ferns are a versatile ingredient, well suited for a range of dishes.  They require minimal preparation and offer a fresh taste with a nice crunchy texture.

I put this dish together which first appeared on The Refined Chef website.  It is a simple pasta preparation consisting of a light sauce made with blanched fiddleheads and lightly sauteed cherry tomatoes.  Lemon zest is added to brighten the dish and grated parmesan rounds everything out.

I would serve as a light lunch on the weekend and pair it with Prosecco or a Sauvignon Blanc.

[Editors Note: don’t just go into the woods and pick baby ferns because you can get sick.  Only purchase from a reputable farmer’s market or Whole Foods if they are in stock.]

Sauteed Fiddleheads and Cherry Tomatoes over Angel Hair Pasta

Fiddlehead Ferns with Cherry Tomatoes

Serving size: 2
Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:
8 oz cooked Angel Hair pasta
1/2 cup fiddleheads – cleaned and blanched
1 cup cherry tomatoes – halved
1 medium onion – chopped
4 garlic cloves – diced
1 tsp lemon zest
Pinch of red pepper flakes (optional)
Grated Parmesan cheese
Olive oil
Salt and pepper to taste

Directions:

Prepare pasta according to directions on package.

Fiddleheads:
Clean and trim ends of fiddleheads.  Add to a pot of boiling water and blanch for 1-2 minutes.  Drain and run under cold water to stop cooking process and set aside.

In a saute pan over medium heat, add 2 tbsp olive oil.  Add chopped onions and pinch of red pepper flakes if you would like a little heat.  Cook for 1-2 minutes but do not brown.  Add diced garlic and cook for 1 additional minute.  Add halved cherry tomatoes and cook for 4-6 minutes stirring occasionally.  Add blanced fiddleheads and cook for another 1-2 minutes.

Remove from heat and add a little lemon zest over the top.

Plate cooked pasta and spoon fiddlehead and tomato mixture over the top.  Add Parmesan cheese and serve.

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