Description
While the creamy bucatini intertwine perfectly with the fiddleheads, there is no denying that the foraged finds steal the show.
Ingredients
Scale
- 2 c fiddleheads, rinsed
- 1 lb bucatini
- 2 T EVOO
- 2 cloves minced garlic
- 1 t red pepper flakes
- 1 t lemon zest
- 4 oz goat cheese
- 1 T unsalted butter
- juice of half a lemon
- 1 ladle pasta water
- salt and pepper throughout
Instructions
- In a large pot of boiling salted water over high heat, throw in the fiddleheads. Let them cook until al dente, about 3 to 5 minutes. With a slotted spoon, remove the fiddleheads from the water and pour them into a bowl of iced water to stop the cooking.
- Empty and refill the large pot with salted water and bring to a boil over high heat. Add the bucatini and cook as directed.
- While the bucatini is cooking, in a large skillet, heat the EVOO over medium heat. Add the garlic, red pepper flakes, fiddleheads, salt and pepper and sautee for 2-3 minutes. Add half of the goat cheese, a ladle of pasta water and lemon zest and let cook until the goat cheese has melted. Drain the al dente pasta and add it to the skillet. Toss with the remaining goat cheese, butter, lemon juice, salt and pepper.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main