Fiddlehead-Portobello Linguine
Fiddlehead-Portobello Linguine is a vegetarian pasta that gives spring fiddleheads a simple, savory home. The young ferns cook slowly with garlic, then join strips of portobello and sweet, oily sun-dried tomatoes, which give the dish its meaty depth. A short covered sweat softens everything before it meets the noodles. Out of season, asparagus or artichoke hearts work well in their place.
Instructions
Slice the portobello cap, the onion and the sun-dried tomatoes into long strips and set them aside.
Sauté the fiddleheads and garlic in the olive oil for about 5 to 10 minutes. Add the onion and keep sautéing until it starts to wilt.
Stir in the mushroom and sun-dried tomatoes and sauté for another 5 minutes or so.
Season with salt and pepper, add the pine nuts and a splash of water, then lower the heat and cover the pan. Let the vegetables sweat for about 10 minutes.
While the vegetables sweat, cook the linguine so it finishes at the same time as the topping.
Tip the vegetables into a large bowl with the drained linguine, sprinkle over the Parmesan and toss well. Serve right away.
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