Monday, August 1, 2011

Fiddlehead Pesto

Is it still called pesto when it's not made with basil? I suppose the rest of the sauce is the same: nuts, olive oil, and parmesan cheese get blended into whatever herb (or in this case vegetable) you're using. The Fiddlehead pesto calls for fiddleheads or asparagus. I wanted to use fiddleheads, and anticipated the spring harvest season all through our long winter...but! I then missed the short window we have to pick the curly fern sprouts. Oh well. They always say fiddleheads taste just like asparagus, anyway. It's a tasty dish. Creamy, light, quick, and healthy, it's a great weeknight meal.

First, blend all the pesto ingredients in a food processor.

Saute the asparagus (or fiddleheads, in season) in butter.

While the noodles are boiling, heat the cream and mix in the pesto.

Combine pesto sauce with noodles (I used angel hair) & enjoy!

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