Fiddlehead Creamy Lemon Pasta

1-2 cups fiddleheads, cleaned and trimmed
8 ounces dried pasta
1 teaspoon olive oil
1 tablespoon unsalted butter
Pinch of salt
Pinch of red pepper flakes
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup heavy cream
1/4 cup grated Parmesan
Freshly ground pepper

Place a saucepan of water over high heat.  When the water reaches a simmer, add the fiddleheads and blanch them for 3 to 4 minutes.  Drain the fiddleheads and immediately rinse them with cold water.

Bring a large pot of salted water to a boil.  Cook the pasta until al dente.  Drain and set aside.

Heat a medium saute pan over moderately high heat, and add the olive oil and the butter.  When the butter is melted and the oil is hot, add the fiddleheads, salt, and red pepper flakes.  Cook for 2 to 3 minutes, tossing occasionally.  Add the lemon zest, lemon juice, heavy cream, and grated Parmesan. Mix until combined. Add the warm pasta and toss until completely dressed with sauce.  Divide between bowls and top with grated Parmesan and freshly ground pepper.


Serves 2.

From A Cozy Kitchen blog