Spring Fiddlehead and Mushroom Pasta

  • 1 lb fiddleheads
  • 1 lb pasta, any variety
  • 4 Tbsp olive oil
  • 1 lb wild spring mushrooms, sliced
  • 1 shallot, finely minced
  • 2 tsp fresh thyme, chopped
  • 1/2 cup mascarpone cheese
  • Lemon zest and juice, to taste
  • 1/4 cup chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • Grated or shredded parmesan, for finishing

Fiddleheads and mushrooms- two of Springtimes’s tastiest treasures!  This creamy but refreshing pasta unites the two perfectly.

Bring a large pot of heavily salted water to a boil.  Prepare an ice bath.  Trim the ends and any furry pieces off the fiddleheads.  Blanch them in the boiling water for about 5 minutes or until tender.  The water will turn very dark.  Drain and place in ice bath until cool.  Drain and set aside.  Boil pasta in salted water.  In a skillet large enough to fit the pasta, heat olive oil over high heat.  Add the mushrooms and sauté for about 3 minutes or until tender.  Add the shallots and thyme and sauté one minute more.  When the pasta is cooked, drain it, reserving ½ cup of the pasta water.  Add the cooked pasta, plus reserved water to the pan.  Add the fiddleheads.  Turn off heat, add mascarpone, lemon juice and zest, and salt and pepper to taste.  Mix to combine.  Top with chopped parsley and parmesan serve immediately.

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