Orecchiette with Pesto and Fiddleheads - alive magazine
The secret to blending pasta with pesto sauce is to cut it with the pasta cooking water. It’s the warm, starchy water that binds the two together. 1 – 1 lb (450…
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Cooking tools:
- Pepper mill
- Grater
- Steamer basket
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Ladle
- Colander
- Wooden spoon
Ingredients
- 1 - 1 lb (450 g) pkg orecchiette pasta
- 3 cups (750 mL) fresh fiddleheads, steamed
- 1 shallot, minced
- 1/2 recipe Fiddlehead and Walnut Pesto
- 1/2 cup (125 mL) Parmesan or Romano cheese, grated
- Black pepper to taste
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