A quick dinner utilizing quintessential WI spring produce: fiddleheads and ramps.
|1 t||olive oil|
|1||chicken breast (pre-baked and cut into strips)|
|1||ramps (large handful, roughly chopped)|
|1⁄2 c||fiddleheads (par-boiled)|
|black pepper (to taste)|
|8 oz||orecchiette pasta (prepared according to package instructions)|
|percorino romano (shaved, to taste)|
1.) Prepare your pasta- set aside
2.) warm olive oil in a skillet. Add the chicken breast and brown lightly.
3.) Add ramps and fiddleheads, along with salt and pepper to taste. When ramps are slightly wilted, add the pasta. Cook until heated through. Serve with romano cheese and enjoy!