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
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.
Keyword dinner, fiddlehead ferns, pasta