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May 5, 2015 by Kelsey Marcus

Creamy Alfredo with Buttered Fiddlehead Ferns and Lemon Zest

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

Serves 3-4

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)

Pepper

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!



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  • Maresa | the lovely kitchen

    Haha, I love that you were a rebel and didn’t post a Cinco de Mayo recipe yesterday either! We’re such bad food bloggers!! Although I see you DID include some recipes at some point, so you’re one up on me 😉

    • Kelsey Marcus

      You beat me to commenting haha!

      Yeah- I made an effort to do some Cinco de Mayo recipes but didn’t get around to making some main dishes I had been thinking about so it ended up being side dishes and old posts- oops! Alfredo all the way baby!

About Me:

Hey there- I'm Kelsey! I'm a has-been big city living, bodybuilding, all-or-nothing kind of gal who is currently enjoying a slower life in a small town off the Chesapeake Bay. I try to travel as much as possible and adore food. I am currently working towards becoming a Registered Dietician. Read More…

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