Lemon Zesty Pasta with Roasted Asparagus & Fiddleheads

Shared by Christine Dutton, asparagus fiend, in honor of the May Local Hero Challenge. Click here to learn more about the Challenge.

1 lb angel hair pasta
1 bunch of asparagus
1 cup fiddleheads
6 Tbsp. Olive Oil, divided
Salt to taste
4 Tbsp. Fresh Basil
1 Tsp. Dried Basil
Zest of one lemon
Juice of half a lemon
2 scallions, thinly sliced
1/4 cup freshly shredded parmesan
1/2 cup chopped fresh campari tomato
Chopped cilantro to garnish
Optional: Cucumber (10 slices, slivered)
Red pepper flakes

Heat oven to 450 degrees. Break off woody ends of fresh asparagus and discard. Mix asparagus and fiddleheads with 2 Tbsp. Olive oil in roasting pan. Season with salt. Roast asparagus and fiddleheads for 8 minutes. Remove from oven, stir and then roast additional 4-5 minutes.

In a large bowl, add 4 Tbsp olive oil, salt, fresh and dried basil, lemon zest & juice and scallions. Boil angel hair pasta for 3 minutes, drain and add to bowl. Mix pasta with ingredients in bowl. Plate pasta and top with roasted aspragus and fiddleheads, shredded parmesan, campari tomato, cilantro & cucumber. You can spice it up with red pepper flakes.