1 pound fiddlehead ferns
1 pound linguine pasta
4 oz. prepared pesto
3 tablespoons olive oil
1 c. grape tomatoes, sliced in half
1 c. yellow cherry tomatoes, sliced in half
2 scallions, thinly sliced
1/4 t. cayenne pepper
Fresh parmesan cheese, grated
In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
Drop linguine into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.
Meanwhile, in a large skillet, heat olive oil over medium high heat. Saute fiddlehead ferns, green onions, and tomatoes for 2 minutes. Add pasta and pesto to skillet. Season with cayenne pepper and salt to taste. Stir gently to heat through and to coat pasta with sauce. Garnish with parmesan cheese. Serves 4.