Fiddlehead Pasta Primavera

• 2 cups fiddleheads
• 2 eggs
• 1/4 cup whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons butter
• 1 1/2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1/2 cup diced cooked ham
• 1/2 teaspoon dried basil
• 1 cup frozen green pea
• 1/2 lb fettuccine, linguine or 1/2 lb thin spaghetti
• freshly grated parmesan cheese

1. In saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until just barely tender; refresh under cold running water and drain well; set aside.
2. In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 Tbsp.
3. of the Parmesan cheese; set aside.
4. In large skillet, melt butter over low heat.
5. Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
6. Add fiddleheads and peas; simmer for 3 minutes.
7. Meanwhile, in large pot of boiling salted water, cook pasta until al dente.
8. Drain well; add to fiddlehead mixture.
9. Remove from heat.
10. Pour egg mixture over top; toss.
11. Sprinkle with remaining Parmesan and large grinding of pepper.
12. Serve immediately, passing extra cheese.
13. Makes 4 servings.
14. Canadian Living.

fiddleheads, eggs, whipping cream, salt, pepper, freshly grated parmesan cheese, butter, mushrooms, garlic, dried basil, frozen green pea, linguine, parmesan cheese

Taken from www.food.com/recipe/fiddlehead-pasta-primavera-92046 (may not work)