Fiddlehead Ferns with Whole Wheat Pasta and Black Truffle Oil

Fiddlehead ferns are a special, spring treat! They’re a delicious, seasonal treat and are great when sautéed, roasted or added to a dish like pasta. Their flavor is not unlike asparagus or green beans.

Fiddlehead Ferns with Whole Wheat Pasta and Black Truffle Oil

This is an exquisite recipe including fiddlehead ferns, which are a hard-to-find spring favorite—fiddleheads add a touch of wildness to the overall flavor. Recipe inspired by Emeril Lagasse.
Course Main Course
Cuisine Italian
Servings 4




  • 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 whole wheat 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. Sauté fiddlehead ferns, green onions, and red pepper flakes for 2 minutes and lightly season. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese.



Our olive oils and infused olive oils are available for purchase in our markets or online at
Sigona’s Fresh Press Extra Virgin Olive Oil
Sigona’s Black Truffle Infused Olive Oil
Keyword dinner, fiddlehead ferns, pasta
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