Fiddlehead-Portobello Linguine



INGREDIENTS:

1 pound fiddlehead ferns, cleaned and trimmed

2 cloves garlic, minced

1 tablespoon olive oil

1 small onion

1 large portobello mushroom cap

6 ounces oil-packed sun-dried tomatoes (approx)

half a box of linguine

1 tablespoon toasted pine nuts

2 tablespoons parmesan cheese

salt and pepper to taste

DIRECTIONS:

1. Slice the mushrooms, onions, and sun-dried tomatoes into
long strips and set aside.

2. Sauté the ferns and garlic in the olive oil for about 5
to 10 minutes.

3. Add the onions and sauté until they start to wilt.

4. Add the mushrooms and sun-dried tomatoes. Continue to sauté
for another 5 minutes or so.

5. Season with salt and pepper, toss in the pine nuts, add a
splash of water, reduce heat and cover. Let sweat for about 10
minutes.

6. During this have the linguine begin to cook so that it is
ready when the topping is ready.

7. In a pasta bowl, add the veggies to the linguine, sprinkle on
the cheese (if not vegan), and toss. Serve immediately.



Fiddlehead-Portobello Linguine