Ingredients
- 1/2 pound fiddlehead ferns *
- 1 box bowtie pasta
- 6 ramps, cleaned and sliced thin*
- Zest and juice of 2 lemons, separated
- Extra virgin olive oil
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh mint, minced
- Kosher salt and ground black pepper
- 2 cups micro-greens or arugula
- Ricotta salata, optional
Instructions
Clean and rinse the fiddleheads, gently removing the brown papery bits. Boil for 5-7 minutes in salted water, until tender. Drain and rinse under cool water and set aside. Cook pasta according to the package instructions. Meanwhile, slice the ramps thinly and place in the bottom of a large bowl along with the lemon zest. When the pasta is done, place over the ramps. Drizzle with 3-4 tablespoons of olive oil. Let it sit for a few minutes. Add the fiddleheads, minced herbs, lemon juice, a couple of good pinches of salt and pepper and toss well. Add 1-2 cups of micro-greens or arugula and toss to combine. If desired, a few nice shavings of ricotta salata! * Once fiddlehead and ramp season are behind us you can substitute the fiddleheads with asparagus, and the ramps with scallions