Fettuccine and Fiddleheads in Thyme Vinaigrette

1. 1

   In a large saucepan, bring 4 cups (1 L) water to a boil over medium-high heat.

2. 2

   Add fiddleheads.

3. 3

   Bring back to a boil and cook for 2 minutes or until tender-crisp.

4. 4

   Using a slotted spoon, remove to a colander to drain.

5. 5

   Discard water.

6. 6

   In a large pot of fresh boiling water, cook fettuccine for 6 to 10 minutes or just until tender.

7. 7

   Drain.

8. 8

   Meanwhile, in a large wok or skillet, heat olive oil over medium heat.

9. 9

   Add onion and saute for 5 minutes or until soft.

10. 10

    Stir in rhubarb.

11. 11

    Cook, stirring, for another 5 minutes.

12. 12

    Drizzle tamari, sesame oil and maple syrup over onion mixture.

13. 13

    Stir in fiddleheads and thyme.

14. 14

    Cook, stirring, for 1 minute.

15. 15

    Toss with cooked noodles and serve immediately.

16. 16

    Variation:

17. 17

    Use 8 oz (250 g) each green and yellow beans, trimmed, instead of the fiddleheads and increase the water to 6 cups (5 L).

* Per serving · 4 servings · Values may vary.

No additional tips available.