Ingredients :
2 Tbsp. Extra Virgin olive oil
2 cloves garlic, minced
6 oz. fiddleheads, trimmed and washed
½ pound long pasta of your choice, such as mafalde
⅔ cup whole milk ricotta
¼ cup freshly grated Parmesan
Recipe :
Bring a large pot of salted water to a boil and cook pasta according to package directions.
While the pasta cooks, heat the olive oil in a large saute pan over medium heat.
Add the garlic and cook for 1 minute.
Add the fiddleheads. Season with salt and cook for about 2 minutes.
Drain pasta, reserving the cooking water.
Add pasta to the pan with the fiddleheads. Stir in the ricotta and Parmesan, adding a little of the pasta water if it is too thick.
Serve immediately sprinkled with a little more Parmesan.
