Fiddlehead Pasta Primavera - Saltscapes Magazine

Ingredients

• 16 oz (500 g) linguine or spaghetti
• 1 lb (450 g) fiddleheads
• ¼ cup (50 mL) butter
• 5 cloves garlic, minced
• 2-4 shallots, minced
• ¼ cup (50 mL) dry white wine
• 2 cups (500 mL) cherry tomatoes, halved
• ½ cup (250 mL) sliced black olives
• 1 cup (250 mL) chicken broth
• ¼ cup (50 mL) olive oil
• 4 tsp (20 mL) chopped fresh rosemary
• 4 tsp (20 mL) chopped fresh thyme
• 2 tbsp (30 mL) fresh squeezed lemon juice
• Salt and pepper to taste
• ¼ cup (50 mL) grated parmesan cheese