Fiddlehead Ferns and Angel Hair Pasta
Servings Prep Time
4Servings 10minutes
Cook Time
12minutes
Servings Prep Time
4Servings 10minutes
Cook Time
12minutes
Ingredients
  • 1pound fiddlehead ferns
  • 1pound angel hair pasta
  • 3tbsp olive oil
  • 2 green onionsslice thinly
  • 1tsp red pepper flakes
  • 1tbsp truffle oil
  • salt and freshly ground pepper
  • parmesangrated, for garnish
Instructions
  1. In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately). Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente. Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese.
Recipe Notes

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