Spring Fiddlehead Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 616
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 77
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 25
- Cholesterol
- 70
- Sodium
- 804
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
Kosher salt
12 ounces fusilli pasta
3/4 cup ricotta cheese
Zest and juice of 1 lemon
Freshly ground black pepper
6 tablespoons unsalted butter
2 1/2 cups fiddlehead ferns
Directions
- Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
- Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
- Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
- Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
- Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.