I do love a good faux pas. You know, the kind that reminds you’re still a little bit of a rebel.
Ooh yeah baby- watch me be a rebel.
Posting a pasta recipe on Cinco de Mayo- a day in which Americans appropriate another country’s holiday and make it a drinking excuse for all- totally a rebel thing to do. Don’t get me wrong, I like Cinco de Mayo as much as the next red-blooded American, but I like to make sure to point it out for what it is here.
But back to being a rebel- pasta time!
Ok yeah, not really a rebel, but this is coming from the girl that feels uncomfortable walking against the directional arrows in Ikea (true story- both my mom and Mr. C have noticed it and laughed at me about it).
Either way though, this recipe is super amazing and I wanted to share it immediately.
I was introduced to fiddlehead ferns for the first time a few years ago and while these foraged wild edibles can be hard to find, they’re definitely worth trying. A fiddlehead fern tastes kind of like a cross between asparagus and baby spinach- nice and crisp and grassy with a hint of sweetness! Yum!
And if nothing else- look how cute they are all curled up!
Creamy Alfredo with Buttered Fiddlehead Ferns and Lemon Zest
5 oz Fiddlehead Ferns (can sub for chopped asparagus)
8 oz Linguine
4 TBSP Butter
1/2 Cup Heavy Cream
Zest of 1 Lemon
1/2 tsp Salt
1/4 tsp Freshly Grated Nutmeg
2 oz Freshly Grated Parmesan (about 1/3 Cup)
In a medium pot, blanch the ferns in boiling water (it’s important to fully cook them, as raw ferns can make you sick). Strain and rinse in a colander.
Bring a pot of water and a handful of salt to boil and cook the pasta according to the box until al dente. Drain the water, reserving 1/3 a cup.
Meanwhile, melt the butter in a large pan. Add the ferns and sauté for several minutes until they have softened. Bring heat to medium and add the heavy cream, pasta and reserved water. Toss to combine and add in the salt, lemon zest and nutmeg. Cook for several minutes until sauce has begun to thicken. Remove from heat and stir in parmesan and a few cracks of fresh pepper.
Serve and enjoy!