Fiddlehead-portobello Linguine

Ingredients

• 1 pound fiddleheads, cleaned and trimmed
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 small onion
• 1 large portobello mushroom cap
• 170 g oil-packed sun-dried tomatoes
• ½ box linguine
• 1 tablespoon pine nuts
• 2 tablespoons parmesan cheese

Steps

1. Slice the mushrooms, onions, and sun-dried tomatoes into long strips.
2. Set aside.
3. Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
4. Add the onions, and sauté until they start to wilt.
5. Add the mushrooms and sun-dried tomatoes.
6. Continue to sauté for another 5 minutes or so.
7. Season with salt and pepper.
8. Toss in the pine nuts.
9. Add a splash of water.
10. Reduce the heat and cover.
11. Let sweat for about 10 minutes.
12. During this, begin to cook the linguine so that it is ready when the topping is ready.
13. In a large bowl, add the veggies to the linguine, sprinkle on the cheese, and toss well.
14. Serve immediately.