Fiddlehead Spring Pasta

Fiddlehead Spring Pasta
Terrapin Restaurant


For the Camembert sauce

  • 2 Tablespoons  butter
  • 2 Tablespoons  all-purpose flour
  • 1/2 Cup  white wine
  • 1 Cup  milk
  • 1 Cup  heavy cream
  • 1/4 Cup  grated Parmesan
  • 6 Ounces  Camembert
  •   Salt and pepper, to taste

For the pasta

  • 1 Pound  pasta, such as gemelli
  • 1 Tablespoon  butter
  • 2 Tablespoons  olive oil
  • 2 Tablespoons  chopped garlic
  • 1 1/2 Pound  mixed spring vegetables, such as fiddlehead ferns, cleaned and cooked briefly
  • 1/4 Cup  dry white wine
  •   Grated Parmesan, for serving

More Recipes

by Josh Kroner

Fiddleheads are the young curled up sprout of an ostrich fern. When properly prepared and cooked, they are meaty, with a slight crunch, similar to asparagus with a unique flavor. The first thing you need to do when you get fiddleheads is to clean them well. Fill a large basin with water and soak them, then rub each fiddlehead to remove the brown leafy fronds. Drain and then spin to dry in a salad spinner. Think asparagus when you prepare them from here. You can steam them and toss them in butter. Sauté them with olive oil and garlic. You can also make many other preparations.

I make a light Camembert cheese sauce (don't think Alfredo!) and mix it with as many spring delectables as I can get my hands on. Fiddleheads are always front and center as long as they're available.


For the Camembert sauce

Melt the butter in a medium-sized saucepan over medium heat. Then, add the flour and cook for 1 minute. While whisking, add the wine, then milk and cream. Bring to a boil and let thicken. Turn off the heat and mix in the cheeses. Season with salt and pepper, to taste, and set aside.

For the pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain. Toss with the butter and set aside.

Heat a large sauté pan over medium heat. Add the oil, then the garlic, and sauté briefly. Add the cooked vegetables and sauté until well heated. Deglaze the pan with the white wine and then add 3 cups of the reserved sauce. Add the pasta and toss. Serve with Parmesan and season with pepper, to taste.


Calories per serving:

748 calories

Dietary restrictions:

Balanced, High Fiber Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 217g 334%
  • Carbs 473g 158%
  • Saturated 118g 588%
  • Fiber 43g 173%
  • Trans 1g
  • Sugars 33g
  • Monounsaturated 71g
  • Polyunsaturated 14g
  • Protein 142g 283%
  • Cholesterol 584mg 195%
  • Sodium 2,378mg 99%
  • Calcium 1,758mg 176%
  • Magnesium 516mg 129%
  • Potassium 3,513mg 100%
  • Iron 15mg 84%
  • Zinc 16mg 108%
  • Phosphorus 2,476mg 354%
  • Vitamin A 3,579µg 398%
  • Vitamin C 78mg 129%
  • Thiamin (B1) 2mg 109%
  • Riboflavin (B2) 3mg 152%
  • Niacin (B3) 19mg 95%
  • Vitamin B6 2mg 107%
  • Folic Acid (B9) 440µg 110%
  • Vitamin B12 4µg 69%
  • Vitamin D 6µg 2%
  • Vitamin E 9mg 43%
  • Vitamin K 38µg 47%
See detailed nutritional info Have a question about nutritional data? Let us know.
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