Fiddlehead Pasta Primavera - cooking recipe

Ingredients

2 cups fiddleheads
2 eggs
1/4 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated parmesan cheese
2 tablespoons butter
1 1/2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup diced cooked ham
1/2 teaspoon dried basil
1 cup frozen green pea
1/2 lb fettuccine, linguine or 1/2 lb thin spaghetti
freshly grated parmesan cheese

Preparation

In saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until just barely tender; refresh under cold running water and drain well; set aside.
In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 Tbsp.
of the Parmesan cheese; set aside.
In large skillet, melt butter over low heat.
Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
Add fiddleheads and peas; simmer for 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente.
Drain well; add to fiddlehead mixture.
Remove from heat.
Pour egg mixture over top; toss.
Sprinkle with remaining Parmesan and large grinding of pepper.
Serve immediately, passing extra cheese.
Makes 4 servings.
Canadian Living.