Springtime Fiddlehead, Ham and Pasta Toss - Restaurant Association of Nova Scotia
Yield: 4 servings 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
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Cooking tools:
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Wooden spoon
- Serving bowl
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
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