Fiddlehead Ferns With Peppers and Pasta

A very light and tasty dish made with the Fiddleheads we harvested from some Lady Ferns by Heart Lake.

All ready to saute


Approximately 40 Fiddleheads pre-boiled
1 tbsp Sea Salt
2 tbsp Minced Garlic
1/4 each Yellow and Orange bell peppers; sliced
10 Medium Mushrooms; sliced
4 tbsp Grapeseed Oil
1/4 cup Balsamic Vinegar
2 tbsp Dried Crushed Basil
1/2 lb Linguine Pasta



In a medium saucepan, bring 2 quarts of water to boil. Add Fiddleheads and salt. Boil for one minute, drain and rinse with cold water. Dry and set aside.

Fiddlehead Ferns with peppers and pasta

Cook the pasta per directions. When the pasta has about 5 minutes left to cook heat the Grapeseed oil on high heat in a large frying pan. Be careful to not let the oil overheat. When the oil is hot, add the peppers and mushrooms and saute till the peppers start to turn a little clear. Add the garlic and quickly stir ingredients together, don’t let the garlic burn. When the garlic is just turning golden, add the Fiddleheads and saute on high heat just until the ferns start to brown. Add the Balsamic Vinegar stirring carefully to cover all the ingredients. Turn the heat to low and let rest.

Drain the pasta and rinse with hot water, shake the water off the noodles and get them as dry as possible. Place the pasta in a serving dish and sprinkle a small amount of Grapeseed oil over the pasta with the Basil and toss. Stir the sauteed Fiddleheads and peppers carefully and pour over the pasta.

Serve immediately, and enjoy!

Bon Appetit!!

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