ForageGirl Fiddleheads

This is what happens when simple ingredients show off. ✨⁠
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Fiddleheads with Pasta and Ricotta⁠
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Recipe highlights:⁠
• 2 Tbsp extra virgin olive oil⁠
• 2 cloves garlic, minced⁠
• 6 oz fiddleheads, trimmed and washed⁠
• 1/2 lb long pasta⁠
• 2/3 cup whole milk ricotta⁠
• 1/4 cup freshly grated Parmesan⁠
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Cook the pasta in salted water until al dente. While it cooks, sauté garlic in olive oil, add the fiddleheads, season with salt, and cook for about 2 minutes. Toss in the drained pasta, then stir in ricotta and Parmesan, adding a little pasta water if needed to loosen the sauce. Finish with extra Parmesan and serve right away.⁠
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Creamy, savory, and just the right amount of indulgent. This is the kind of pasta that feels effortless but still gets all the attention.⁠
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Recipe + inspiration: whiteplateblankslate.com