Lemon fettuccine with fiddleheads & goat cheese
Prep time 15 minutes
Total time 30 minutes
Serves 4
Here is a recipe that's great for springtime, easy to make, fresh and delicious. Using the long awaited fiddleheads, fresh handmade lemon pasta, and downright scrumptious goat cheese, this recipe will bring some sunshine to any day (even the rainy ones).
- Marie Des Neiges Magnan
Ingredients
- 2 cups of fiddleheads
- 2 cups of cherry tomatoes
- 1 bag fresh lemon fettuccine
- 3 tbsp olive oil
- 1 clove of garlic
- Zest of one lemon
- 1 ½ cups 15 % cream
- 1 container of Bouchées d’Amour à la ciboulette (or 120 g soft goat cheese)
- Parmesan
Instructions
Important
Never eat the fiddleheads raw as this may cause food poisoning. Prior to any recipe, please wash them thoroughly in cold water and remove all of the brown husk left. Then boil your fiddleheads for 15 minutes or steam for 10 to 12 minutes. Discard the water and then use boiled or steamed fiddleheads for your recipes. Enjoy!
For more info go here.
- In a medium pot, bring the salted water to boil and blanch the fiddleheads for 2 minutes. Drain and set aside.
- Preheat the oven to 400 °F. Line a baking sheet with parchment paper and spread your cherry tomatoes. Drizzle with 2 tbsp of olive oil and salt and pepper. Cook for about 7 minutes.
- In the meantime, cook the pasta in a large pot of salted boiling water for about 7 minutes and drain.
- While the pasta is cooking, pour 1 tbsp of olive oil and the garlic in a medium saucepan over medium heat and cook for a few minutes. When the garlic becomes golden, add the fiddleheads and sauté them until they're roasted. Then, lower the heat.
- Add the cream, lemon zest, cooked pasta and tomatoes to the pan and mix all well. Salt and pepper to taste.
- Garnish each portion with a few cheese balls and some fresh grated parmesan.
