Springtime Fiddlehead Ham And Pasta Toss Food

COOK'S HAM LINGUINE

Steps:

• 1. While the pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. When the pan begins to smoke, sauté the garlic for one minute. Add the ham and continue to sauté until the ham begins to brown. Finally, add the capers and the peas, sauté for one more minute.
• 2. While the skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper, and 2 more tablespoons of olive oil. Sauté for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.

HAM PASTA TOSS

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium heat. Add ham; cook and stir until browned, 2-4 minutes . Add garlic; cook 1 minute longer., Stir in spaghetti, peas and parsley; heat through. Sprinkle with cheese; toss to combine.

FIDDLEHEAD SPRING PASTA

Steps:

• Melt the butter in a medium-sized saucepan over medium heat. Then, add the flour and cook for 1 minute. While whisking, add the wine, then milk and cream. Bring to a boil and let thicken. Turn off the heat and mix in the cheeses. Season with salt and pepper, to taste, and set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain. Toss with the butter and set aside.
• Heat a large sauté pan over medium heat. Add the oil, then the garlic, and sauté briefly. Add the cooked vegetables and sauté until well heated. Deglaze the pan with the white wine and then add 3 cups of the reserved sauce. Add the pasta and toss. Serve with Parmesan and season with pepper, to taste.

SPRING FIDDLEHEAD PASTA

Steps:

• Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
• Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
• Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
• Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
• Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.

SPRINGTIME FIDDLEHEAD, HAM AND PASTA TOSS

Steps:

• Thoroughly clean fiddleheads and cook in a large pot of boiling water for 15 minutes, until tender. (Keeping the cover off curing cooking will help to maintain the vivid green color). Immediately rinse in cold water to stop cooking process; drain well and set aside. Start cooking pasta according to package directions.
• Melt butter in a large frying pan over medium heat. Add onion and mushrooms; sauté for two minutes. Stir in garlic, fiddleheads, chicken broth or wine, basil, mustard, if using, and pepper. Bring to a boil, reduce heat and simmer for a few minutes, checking to see that the fiddleheads are tender. Add ham and parmesan cheese; stir to heat through. Drain pasta well and toss with the sauce. Serve immediately.

FIDDLEHEAD PASTA

Steps:

• To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.
• Bring to a boil 1 1/4 cups water with 1/2 teaspoons salt. Add fiddleheads, making sure they are totally submerged (otherwise they will turn black).
• Cook 8-10 fiddleheads until al dente. when cooked, remove from boiling water and run under cold water so they remain al dente. Set aside.
• Cook pasta as dierected on package. Drain and run cold water over noodles to keep them al dente. Keep warm.
• Combine olive oil and garlic and mix well.
• Toss fiddleheads with pasta, oil-garlic mixture, 1/4 teaspoons salt, pepper and Parmesan cheese. If desired for a slighty sweet taste or add hot peppers for a spicy flavor.

FIDDLEHEAD PASTA PRIMAVERA

Steps:

• In saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until just barely tender; refresh under cold running water and drain well; set aside.
• In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 Tbsp.
• of the Parmesan cheese; set aside.
• In large skillet, melt butter over low heat.
• Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
• Add fiddleheads and peas; simmer for 3 minutes.
• Meanwhile, in large pot of boiling salted water, cook pasta until al dente.
• Drain well; add to fiddlehead mixture.
• Remove from heat.
• Pour egg mixture over top; toss.
• Sprinkle with remaining Parmesan and large grinding of pepper.
• Serve immediately, passing extra cheese.
• Makes 4 servings.
• Canadian Living.

SPRINGTIME PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.