My Chouchoux: Penne with Fiddlehead Ferns, Yellow Wax Beans and Lemony Spinach-Pistachio Pesto 義大利麵與野生蕨菜、菜豆和檸檬菠菜開心果青醬

When I went to the Marché du Vieux Port a few weeks ago, I was very happy to see that slowly, spring vegetables are starting to make their appearance. Besides some lettuce, one of the few greens you'd find are fiddlehead ferns. When I first encountered this rare spring delicacy back in 2010 in New York at a farmer's market, their unusual curlicue shape caught my eyes and lit my curiosity. If I remember correctly, it was just starting to get some "recognition" at the time. Without knowing exactly what it was or how it tasted, my intuition told me to grab a handful of them. I was so excited about it that I rushed home and immediately cooked them that evening! Ｏ(≧▽≦)Ｏ

Even though it was new for me, something told me that I should enjoy them and prepare them in the simplest way possible. I blanched them and lightly sautéed them in butter, and I was right, it was really delicious just as it was! Today, I want to introduce you a slightly different way to enjoy them, still keeping it simple, so as not to overpower their earthy, slightly sweet, nutty and asparagus-like flavour. They are high in anti-oxidants, carotene, vitamin C, and are also a great source of potassium. Since their season is kind of short, enjoy this new and hip vegetable (yes, veggies can be hip!) as much as possible before it slips away!

Penne with Fiddlehead Ferns, Yellow Wax Beans and Lemony Spinach-Pistachio Pesto (4 servings)

10 oz fiddlehead ferns (about 4 C)

10 oz yellow wax beans

4 cloves of garlic, roughly chopped

2 t fresh thyme leaves

about 8 oz of penne (You can use gluten-free pasta)

extra virgin olive oil

1/2 C lemony pistachio pesto *Click here to see pesto recipe

juice of 1/2 lemon

A: 1/3 C roasted, unsalted pistachios

small handful of parsley, chopped

a little bit of red pepper flakes (optional)

1. In a medium sized pot, heat about 1 quart of water with some salt; in a separate large pot, heat about 2 quarts of water with some salt.

2. Wash both the fiddlehead ferns and the yellow wax beans.

3. Trim off the end of the stem of the fiddlehead ferns and the tip with the stem of the yellow wax beans.

4. When the water from the medium pot comes to a boil, add the yellow wax beans and cook for about 1 minute until partially cooked. Prepare a large bowl with very cold water. Transfer the wax beans to the cold water bowl after taking them out.

5. Repeat the same process with the fiddlehead ferns. Strain both vegetables and set them aside.

6. When the large pot of water comes to a boil, add your pasta and follow the package instructions. *Start this procedure a few minutes before the pasta is done.

7. In a large skillet, heat some extra virgin olive oil over medium heat. Cook the garlic for about 30 seconds, add the fiddlehead ferns, yellow wax beans, and thyme leaves and sauté for about 1-2 minutes.

8. Strain your pasta, but reserve about 2-3 tablespoons of pasta water with the pasta. Put the pasta back into the large pot. Add the sautéed vegetables and pesto and mix well.

9. Place individual portions on each plate. Sprinkle ingredients A and drizzle a little bit extra virgin olive oil and serve.

- Yvonne

幾個星期前到老港市場時，終於好不容易看到期待已久的當地春季蔬菜慢慢的在市場上露面。除了一些沙拉菜之外，在這個季節常見的其中一種綠色蔬菜是野生蕨菜。當我第一次見到這個罕見的春季植物是早在約6年前當我還居住於紐約的時候，它那不尋常的外型受人注目，並引發我的好奇心。如果我沒有記錯，那個時候有一些廚師、餐廳才漸漸開始使用它。不顧及那時的我對蕨菜一點認知都沒有，也完全不曉得它吃起來的味道如何，我想都沒想就馬上抓了一大把。（ーー；）

雖然蕨菜對我來說是陌生的，但我的直覺告訴我應該以最簡單的方式來烹煮及享用它。我先將它燙過後再以一點奶油炒它一下，既簡易又好吃。然而今天我想為大家介紹的吃法稍微有做些變化，但仍然保有它樸實的一面。這種野生的蕨菜含有高量的抗氧化劑、胡蘿蔔素、微生素C，並且還含有相當多的鉀。由於它的季節不長，趁可以買到它的時候儘量享用這個目前被歸類為很時尚的蔬菜！