Fiddlehead Pasta Recipe

Name: Fiddlehead Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb fiddlehead; 12 lb spaghettini; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 shallot, minced; 2 tablespoons white wine; 1 teaspoon agave nectar; 1 lemon, juice and zest; 4 tablespoons fresh parsley, chopped; ⅛ teaspoon crushed red pepper flakes; 4 tablespoons fresh parsley, chopped; salt and pepper

Servings: persons

12 lb fiddlehead
12 lb spaghettini
2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, minced
2 tablespoons white wine
1 teaspoon agave nectar
1 lemon, juice and zest
4 tablespoons fresh parsley, chopped
⅛ teaspoon crushed red pepper flakes
4 tablespoons fresh parsley, chopped
salt and pepper

1
Cook fiddleheads in boiling water for 10 minutes.
2
Drain and place in cold water to stop the cooking.
3
Cook pasta according to directions.
4
Reserve 4-6 tbsp of pasta water.
5
Heat oil over medium heat.
6
Add garlic & shallots, cook 5-7 minutes or until softened and lightly browned.
7
Add wine, lemon juice and agave.
8
Cook for 2-3 minutes.
9
Add cooked pasta, fiddleheads, parsley & crushed red pepper flakes.
10
Add pasta water until desired consistency and cook for a few minutes.
11
Stir in lemon zest and season with salt & pepper.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb fiddlehead, 12 lb spaghettini, 2 tablespoons olive oil, 2 garlic cloves, minced, and more.

Yes, Fiddlehead Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fiddlehead Pasta

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