Sue’s Fiddlehead or Asparagus Pasta

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Here is Sue’s fiddlehead pasta

Sue’s Fiddlehead Pasta

2 cups whole wheat penne pasta

2 cubed cut tomatoes

About 2 cups of fiddleheads

½ cup olive oil

6 cloves garlic, coarsely chopped

Garden chives- chopped in ½ inch strips

Chilli pepper seeds to taste- about ½ tsp

Coarse ground pepper

Parmesan cheese


  1. Boil or steam fiddleheads 5 minutes. Drain water and rinse fiddleheads. Set aside.
  2. Heat olive oil is a large saucepan, add garlic. Sauté
  3. Add fiddleheads to saucepan and continue cooking, while adding the chives, tomatoes, chilli pepper seeds and pepper. Cook for about 5 minutes. Remove from heat before fiddleheads lose their brighter green colour.
  4. Cook pasta “al dente”. Drain. Add fiddlehead mixture and top with parmesan cheese.

This is also excellent when re cooked in a pan the next day! It is a great ‘make ahead’ meal. Add a salad and serve.

Asparagus, cut into 1 inch pieces can be used when fiddleheads are no longer in season.

Serves 4-6


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