Have you ever smelled bacon and mushrooms cooking together? It’s absolutely intoxicating. I almost abandoned making this recipe altogether and just indulged in the savory aroma right then and there. But I’m glad I didn’t because this Summer Pasta Primavera Recipe with Fiddleheads turned out to be a real treat.
A New Treat
This recipe is perfect with fiddleheads, but I understand they’re not always easy to find. Not to worry, though—substituting with asparagus or broccoli works just as wonderfully. If you come across these veggies on sale or have them in your kitchen, I highly recommend giving them a try.
The creamy sauce melds beautifully with the earthy tones of bacon and mushrooms, perfectly complemented by the vibrant green veggies. It’s a magical combination that celebrates the flavors of the season.
Summer Pasta Primavera Recipe with Fiddleheads
Ingredients:
- 1/2 lb linguine pasta
- 1/2 lb fiddleheads, cleaned (substitute with asparagus or broccoli as desired)
- 1/4 lb bacon, pancetta, or cubed ham
- 8 oz mushrooms (shiitake or button), sliced
- 1 cup frozen peas
- 2 eggs
- 1/4 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons grated Parmesan cheese
- 1 teaspoon garlic powder
- Fresh basil, sliced, for topping
Instructions:
- Begin by cooking the fiddleheads (or substitute vegetable) in boiling water for 6-8 minutes until bright green. Drain and cool with cold water.
- While the vegetables cook, warm a large pan over medium heat. Add the bacon and cook until it begins to crisp. Add the sliced mushrooms and sauté for about 5 minutes until they soften. Stir in garlic powder.
- Add frozen peas and cooked fiddleheads to the pan. Sauté for another 5 minutes until vegetables are heated through.
- In a separate pot, cook linguine pasta according to package instructions until al dente. Reserve a small amount of pasta water before draining.
- In a bowl, whisk together eggs, heavy whipping cream, grated Parmesan cheese, salt, and pepper.
- Add drained pasta to the vegetable mixture in the pan along with a small amount of reserved pasta water. Remove from heat and immediately pour over the egg mixture. Mix thoroughly; the heat from the pasta will cook the eggs into a creamy sauce.
- Serve immediately, topped with additional grated Parmesan cheese and fresh sliced basil.
Enjoy this delightful Summer Pasta Primavera, where every bite captures the essence of the season’s flavors.
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Summer Pasta Primavera Recipe With Fiddleheads
- Total Time: 40 minutes
- Yield: 5 servings 1x
Description
Enjoy a vibrant pasta dish featuring linguine, tender fiddleheads, savory bacon, mushrooms, and peas in a creamy Parmesan sauce, topped with fresh basil. A delightful blend of flavors perfect for summer dining!
Ingredients
- 1/2 lb linguine pasta
- 1/2 lb fiddleheads, cleaned (see how here) – or use asparagus or broccoli if you can’t get fiddleheads
- 1/4 lb bacon, pancetta, or cubed ham
- 8 oz mushrooms (shiitake or button), sliced
- 1 cup frozen peas
- 2 eggs
- 1/4 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons grated Parmesan cheese, plus more for topping
- 1 teaspoon garlic powder
- Fresh sliced basil, for topping
Get Recipe Ingredients
Instructions
-
Prepare Fiddleheads: Place cleaned fiddleheads in boiling water and cook for 6-8 minutes until they turn bright green. Drain and immediately cool with cold water. Set aside.
-
Cook Bacon and Mushrooms: While the fiddleheads are cooking, warm a large pan over medium heat. Slice the bacon into the pan and cook until almost crispy. Add sliced mushrooms to the pan with the bacon and cook for about 5 minutes, until mushrooms are softened. Stir in garlic powder.
-
Add Peas and Fiddleheads: Add frozen peas and cooked fiddleheads to the pan. Sauté for another 5 minutes or until vegetables are heated through.
-
Cook Pasta: In a separate pot, bring water to a boil and cook linguine pasta according to package instructions until al dente. Reserve a small amount of pasta water before draining.
-
Prepare Egg Mixture: In a bowl, whisk together eggs, heavy whipping cream, grated Parmesan cheese, salt, and pepper.
-
Combine Ingredients: Once the vegetable mixture is hot, add the drained pasta directly to the pan along with a small amount of reserved pasta water. Remove from heat and immediately pour over the egg mixture. Mix everything together well; the heat from the pasta will cook the eggs into a creamy sauce.
-
Serve: Top with additional grated Parmesan cheese and fresh sliced basil. Enjoy your delicious Summer Pasta Primavera with Fiddleheads!
- Prep Time: 20
- Cook Time: 20
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