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Spring Vegetable Pasta

From Our Kitchen


¾ lb. fiddlehead ferns, brown stem base removed
½ bunch asparagus, ½-inch slices
¼ lb. sugar snap peas, tips removed, halved
¼ lb. oyster mushrooms, sliced
1 leek (white part only), diced
1 handful baby spinach
3 Tbsp. white wine
1 Tbsp. parsley, chopped
1 garlic clove, minced
1 tsp. fresh thyme, chopped
1 lb. cooked pasta
2 Tbsp. reserved pasta water
2 Tbsp. olive oil
1 tsp. salt
¼ tsp. pepper


Heat olive oil in a large sauté pan over medium-high heat. Add mushrooms and cook until golden brown, about 5 to 8 minutes.

Add the fiddleheads, asparagus, leeks, peas and garlic. Saute until they are just tender, about 5 to 6 minutes.

Add thyme and wine and simmer for 30 seconds until wine is absorbed.

Remove from heat and toss in pasta, pasta water, parsley, salt and pepper.

Serves 2-4