Fiddlehead Pasta Primavera - Saltscapes Magazine
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Cooking tools:
- Steamer basket
- Grater
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Serving bowl
- Plate
- Kitchen timer
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
- pepper
- ¼ cup (50 mL) grated parmesan cheese
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