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fiddlehead pasta with ricotta

The fiddleheads are cooked to stand out. Especially since they're only available a few weeks out of the year. Soon they'll be gone and this recipe is so easy to make. 


2 tbsp. olive oil
2 cloves garlic, minced
6 oz. fiddleheads, trimmed and washed
1/2 pound long pasta of your choice
2/3 cup whole milk ricotta
1/4 cup freshly grated parmesan

Recipe Instructions

Step 1: Bring a large pot of salted water to a boil and cook pasta according to package directions.
Step 2: While the pasta cooks heat the olive oil in a large saute pan over medium heat.
Step 3: Add the garlic and cook for 1 minute.
Step 4: Add the fiddleheads. Season with salt and cook for about 2 minutes.
Step 5: Drain pasta, reserving the cooking water.
Step 6: Add pasta to the pan with the fiddleheads. Stir in the ricotta and Parmesan, adding a little of the pasta water if it is too thick.
Step 7: Serve immediately sprinkled with a little more Parmesan.

The recipe and image are courtesy of White Plate Blank Slate