Springtime Fiddlehead, Ham and Pasta Toss - Saltscapes Magazine
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saltscapes.com.
Cooking tools:
- Pot
- Colander
- Skillet
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Stove
- Mixing bowl
- Wooden spoon
- Grater
- Serving bowl
- Plate
- Kitchen timer
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Springtime Fiddlehead, Ham and Pasta Toss - Restaurant Association of Nova Scotia
rans.ca
Fiddlehead Pasta Primavera - Saltscapes Magazine
saltscapes.com
Salmon and Fiddlehead Stir-Fry - Saltscapes Magazine
saltscapes.com
Classic Canadian Dish: One-Pot Fiddlehead Pasta
canadianfoodfocus.org
Martin’s Family Fruit Farm — Fiddlehead Pasta Toss
martinsapples.com
Wilson Farm Recipes : Spring Vegetable Pasta
wilsonfarm.com
Springtime Pasta, A Taste of the Season
seniorsguide.com
Morel and Fiddlehead Pasta
vivagourmet.com