Lemon Fiddlehead Pappardelle
Looking for something unique? Try this recipe! Sku#15106
Ingredients
- 8 oz Pappardelle Nests 15106
- 1 Cup Fiddleheads
- 1 Cup Garbanzo Beans drained
- 1 Whole Shallot
- 3-4 Cloves Garlic
- 4 TBSP Olive Oil
- 4 TBSP Vegetable Broth
- 1 Whole Lemon
- 1 TSP Crushed Red Pepper
- 1 TBSP Agave or honey
- Fresh Parsley garnish
- Salt & Pepper
Instructions
- Prepare ingredients. Roughly chop garlic, juice lemon, thinly slice shallot, rinse, and roughly chop parsley, rinse, and clean fiddleheads.
- Heat 2 TBSP oil in a large sauté pan on medium high heat. Add garlic and cook for about 30 seconds until fragrant.
- Add agave, 1 TBSP lemon juice, red pepper flakes, and garbanzo beans, cook 3-5 minutes uncovered until garbanzo beans are tender. Adjust with salt and pepper. Set aside.
- Bring a large pot of water to a boil. Cook pappardelle pasta per instructions, for about 1.5 minutes. Drain and set it aside.
- In a separate sauté pan, heat remaining oil. Add about 2 TBSP sliced shallots, and sauté for about 1-2 minutes.
- Add fiddleheads, vegetable broth, and 2 TBSP lemon juice. Cover and cook for about 1-2 minutes until fiddleheads are tender.
- Add in garbanzo bean mixture and pasta and mix until well combined. Season with salt & pepper.
- Plate and garnish with parsley. Enjoy.
Notes
- Fiddlehead season is usually spring to early summer in North America. Find in grocery stores around May/June.
- This dish is a great vegetarian option.
- Different pasta options will also work. Try our fettuccine or even
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