Wednesday Night Kitchen Raid: Fiddlehead Parmesan Pasta

Wednesday Night Kitchen Raid: Fiddlehead Parmesan Pasta

Wednesday again! Hungry? I am!  Do you remember me mentioning that I’ve been getting my organic fruits and vegetables delivered weekly? Well, this week I got something in my basket that I’ve never cooked with before. Fiddlehead ferns! I was really excited to make something delicious with them and this recipe did not disappoint.


I’m really loving this organic delivery service. Firstly, I feel like I’m crazy busy all the time so if I can get food delivered to my door, that’s perfect. It really makes my grocery shopping so much easier. I stock up on things like grains, pasta, beans and anything else boxed or canned so, with my weekly fruits and veggies handled, all I need to shop for is my meats and dairy. Easy peasy! Secondly, it really does taste amazing and it’s good to know that you’re supporting local farmers. Thirdly, I get things in my basket that I would never think to buy, like fiddlehead ferns, and it makes me come up with new recipes and try new things. Win win win.

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Without further ado, here is the recipe for this week’s Kitchen Raid. I’m pretty pleased with how it turned out and I think you’ll LOVE it. Let me know if you’ve cooked with fiddlehead ferns before, what you made and if you like them.



  • 1 ½ cups fiddlehead ferns
  • 1/2 package noodles (I used spaghettini noodles but you can use whatever you have on hand)
  • 2 tablespoon olive oil
  • 1 tablespoon garlic
  • 1/2 onion, sliced
  • 2 teaspoons red chili flakes
  • 1/3 cup grated parmesan cheese


  1. Add 1 tablespoon oil and garlic to your skillet over medium heat. Give it a minute or two until the garlic oil mixture is heated and add your onions.  Sauté your onions for 15 minutes, or until they are soft and slightly browned.
  2. Meanwhile, boil enough water for your pasta. When the water has come to a boil, add your fiddlehead ferns to the water and let boil for 10 minutes. Using a slotted spoon, remove from water and add to skillet with onions. Now cook your pasta according to package directions.
  3. Sauté your ferns and onions for another 5 minutes, or until the pasta is finished cooking. Mix everything together and stir in additional olive oil and parmesan cheese.
  4. Make sure you serve it warm. I’ve discovered that the fiddleheads are infinitely better when warm.
  5. Eat.

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For how simple it is, this is a delicious recipe and it’s so colourful and visually interesting. This is definitely the kind of dish you would serve at a dinner party to show off. And they don’t need to know how easy it was to make!


27 thoughts on “Wednesday Night Kitchen Raid: Fiddlehead Parmesan Pasta

  1. I am also drooling reading about this. This weekend I’m gonna buy the ingredients and give one of your suggestions a try. They look so damn good! Especially for me since I went all pussy and vegan 😛

    Problem is I am a terrrible cook. I can make a stir-fry… and that is about it

    Liked by 1 person

    1. Thanks! This is easy! If you can boil water, you’re on the right track. And I wish I had the discipline to be vegan! I would probably feel a lot healthier. Problem is, I love meat… And cheese… And bread… And eggs… And everything that vegans can’t eat.

      Liked by 1 person

    1. They’re really good but not usually available in a supermarket and they aren’t available all year long. Here (in Ontario, Canada) they are available in the spring. If you have farmer’s markets close to you, they might carry them.


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