Description
Foraged fiddleheads take center stage in this creamy bucatini dish. The perfect spring pasta!
Ingredients
Units
Scale
- 2 cups (473 ml) fiddleheads
- 1 lbs (454 g) bucatini
- 2 tbsp (30 ml) EVOO
- 2 cloves minced garlic
- 1 tsp red pepper flakes
- 1 tsp lemon zest
- 4 oz (113 g) goat cheese
- 1 tbsp (15 ml) unsalted butter
- juice of half a lemon
- 1 ladle pasta water
- salt and pepper
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add fiddleheads and cook until al dente, about 3 to 5 minutes.
- Remove fiddleheads with a slotted spoon and immediately plunge into a bowl of iced water to stop cooking.
- Empty and refill the large pot with salted water; bring to a boil over high heat.
- Add bucatini and cook according to package directions.
- While bucatini cooks, heat EVOO in a large skillet over medium heat.
- Add garlic, red pepper flakes, cooked fiddleheads, salt, and pepper; sauté for 2-3 minutes.
- Stir in half of the goat cheese, a ladle of pasta water, and lemon zest; cook until goat cheese melts.
- Drain the cooked bucatini and add it to the skillet.
- Toss with the remaining goat cheese, butter, lemon juice, salt, and pepper.
Notes
- If fiddleheads are unavailable, substitute asparagus or blanched green beans for a similar texture.
- For a richer sauce, use heavy cream instead of pasta water, reducing the amount of goat cheese slightly.
- To prevent the pasta from sticking, add a tablespoon of olive oil to the pasta water after it boils.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40