Chorizo and Fiddlehead Pasta Salad

Instructions

1. 1

   Bring two large pots of salted water to a boil. Plunge the fiddleheads into the first pot and cook for 5 minutes. Drain and discard the water. Repeat with the second pot of boiling water. Plunge the fiddleheads into a bowl of ice water to stop the cooking. Drain and set aside in a large bowl.

2. 2

   Meanwhile, in another large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly.

3. 3

   In a skillet over medium heat, brown the chorizo in the oil. Drain the chorizo and set aside.