06/02/2026
This is what happens when simple ingredients show off. ✨
Fiddleheads with Pasta and Ricotta
Recipe highlights:
• 2 Tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 6 oz fiddleheads, trimmed and washed
• 1/2 lb long pasta
• 2/3 cup whole milk ricotta
• 1/4 cup freshly grated Parmesan
Cook the pasta in salted water until al dente. While it cooks, sauté garlic in olive oil, add the fiddleheads, season with salt, and cook for about 2 minutes. Toss in the drained pasta, then stir in ricotta and Parmesan, adding a little pasta water if needed to loosen the sauce. Finish with extra Parmesan and serve right away.
Creamy, savory, and just the right amount of indulgent. This is the kind of pasta that feels effortless but still gets all the attention.
Recipe + inspiration: whiteplateblankslate.com
