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Recipe by Simply Fresh Dinners, shared by My Saratoga Kitchen Table
Serves: 4
Ingredients
*Ingredients currently available at the farmersโ market
โ 14 ounces pasta* (use tagliatelle, fettuccini, or your favorite pasta)
โ 2 cups fiddleheads* (in cold water, rinse and remove the brown papery husk on the fiddleheads, do this several times)
โ 1 ยฝ Tablespoons olive oil*
โ 1 garlic clove, minced
โ ยผ teaspoon red pepper flakes
โ 1 cup asparagus*, rinse, cut off woody ends, cut into 1 ยฝ inch pieces
โ Juice from one lemon, zest from half the lemon
โ ยฝ cup cherry tomatoes*, halved
โ 2 scallions*, sliced
โ ยผ cup fresh basil*, chopped
โ Garnish with pea shoots*
Instructions
1. Cook pasta according to directions on box until al dente. Save 4 Tablespoons of cooking water. Drain and rinse.
2. Cook cleaned fiddleheads in boiling water (a rolling boil) for 5 to 10 minutes, until tender. Drain and place in ice-cold water. This will shock the fiddleheads and stop the cooking process, leaving them bright green.
3. Heat olive oil in skillet on medium-high heat. Add garlic and red pepper. Cook for one minute. Add asparagus, juice, zest and pasta water. Cook on medium heat for 3 minutes. Add fiddleheads and cook an additional 2 minutes.
4. Add cooked pasta. Toss well until coated. Top with tomatoes, scallions, basil, and pea shoots.
