Springtime Fiddlehead, Ham and Pasta Toss - Saltscapes Magazine

Ingredients

• Half-pound (250 g) fiddleheads
• 3 cups (750 mL) medium-size pasta, such as bowtie or penne
• 2 tablespoons (30 mL) butter
• ½ cup (125 mL) chopped onion
• ½ cup (125 mL) sliced mushrooms
• 1 clove garlic, minced
• ¼ cup (50 mL) chicken broth or dry white wine
• one-quarter teaspoon (1 mL) dried basil
• Pinch of dry mustard (optional)
• Fresh-ground black pepper to taste
• 1 cup (250 mL) cooked ham, cut in thin strips
• ¼ cup (50 mL) grated parmesan cheese