Creamy Lemon Fiddlehead Pasta
This simple yet delicious Creamy Lemon Fiddlehead Pasta is one you need to make ASAP if you have freshly foraged fiddlehead ferns!
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Ingredients
- 2 tablespoons unsalted butter
- 1 lemon zested and juiced
- ½ cup evaporated milk or heavy cream
- ¼ cup grated parmesan cheese
- 1 pound fresh fiddlehead ferns washed and trimmed
- ½ pound dry spaghetti
- salt and pepper to taste
Instructions
- Melt the butter over medium heat and add the zest and juice of one lemon. Reduce the heat to low.
- Meanwhile, start cooking your pasta, as this is a quick sauce. Once your pasta is HALFWAY cooked, add the fiddleheads in to boil with the pasta and cook.
- While the pasta and fiddleheads finish cooking, you're going to finish your sauce. Add the milk and parmesan cheese, whisk so it becomes a sauce quickly. Remove from heat.
- Drain the pasta and fiddleheads, saving 1/2 cup pasta water.
- Add pasta and fiddleheads to sauce, toss and coat the pasta. Add pasta water to loosen sauce if needed only.
- Season with salt and pepper to taste, serve with an extra teaspoon of butter to bring it all together.
Servings: 2 servings