Casarecce Pasta with Sautéed Fiddleheads

This light spring pasta is kissed with fiddleheads, fresh green garlic and parsley butter for a delightfully-fresh flavor.

1 pound Lagana Foods casarecce pasta
¼ pound fiddleheads, thoroughly washed and trimmed
3 bulbs green garlic, minced
4 tablespoons olive oil
2 tablespoons Farm & Larder parsley compound butter
Pinch red pepper flakes
Sea salt and fresh ground pepper

1. Bring a large pot of salted water to a boil, then add the pasta. Cook until casarecce is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.

2. Meanwhile, heat olive oil in a skillet over medium heat. Once warm, add the fiddleheads and green garlic, tossing to coat with oil. Season with salt, pepper and just a pinch of red pepper flakes, then cover and sweat until ferns are tender and garlic is fragrant, about 5-7 minutes.

3. Add drained pasta to the skillet with the fiddleheads and garlic, then toss with the parsley compound butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed.

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