Tuesday, June 03, 2014

Spring in a Bowl Pasta

Prep/Cook time: 20 minutes
Serves 4

250g/8oz  dry pasta (I used PC Black Label Fiorelli )
Sauce: ( use the term loosely
2-3 tbsp olive oil
2 tbsp butter
1-2 large cloves garlic, finely minced
pinch red chili pepper flakes
1-2 cups fiddleheads1lb/450g large shrimp, raw, peeled
1/2 cup lemon juice
1 cup green Spring greens coarsely chopped - this time: arugula, chives with their flowers, oregano, basil
1/2-1 cup ricotta
1/2 cup grated Parmigiana 

1. Cook the pasta in boiling water with a generous amount of salt. It should be al dente (about 7-8 minutes) and drain., I reserve  1/4 cup of pasta liquid, but didn't need any this time..

2. Prepare the fiddleheads: This takes the most time. Cut off the blackened ends, rinse through a strainer or sieve several times to get rid of all the chaff (little brown skins) and toxins.  Place in a pot of boiling salted water for 3 minutes to blanch them.  Submerge in ice water to stop the cooking process.  Drain and set aside. Squirt  a little lemon juice to keep them from turning black.

3. Heat the oil and butter in a large skillet over medium heat.  Add the shrimp and fiddleheads and raise the heat to medium high, flip when they start to turn pink on the bottom.  Add the arugula, rest of the herbs along with garlic, lemon juice and chili pepper flakes. Toss and cook for 5 minutes or until the shrimp are pink.  

4. Place drained pasta into a large serving bowl, add the shrimp & greens mixture and toss.  Add the cheeses, taste for seasoning and serve.

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