Cooking Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve about 1 cup of the cooking water before you drain the pasta.

Preparing Fiddleheads

1. While the pasta cooks, blanch the fiddleheads. Drop them into the boiling water for 2 to 3 minutes. They should be bright and just tender. Use a slotted spoon to transfer them to a bowl of ice water to stop cooking. Drain and pat dry.

Cooking

1. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes if using. Cook until the garlic smells fragrant and just starts to color, about 30 to 45 seconds.
2. Add the blanched fiddleheads to the skillet. Sauté for 3 to 4 minutes until they get a little color and are tender when pierced. Season with salt and black pepper.
3. Lower the heat. Spoon the ricotta into the pan. Add lemon zest and lemon juice. Pour in 1/4 cup of the reserved pasta water. Stir to loosen the ricotta into a saucy texture. If it seems too thick, add a tablespoon of pasta water at a time until you like the consistency.
4. Add the drained pasta to the skillet. Toss and fold so the pasta picks up the ricotta sauce. Stir in the grated cheese. Add more pasta water if you want the sauce looser.
5. Taste and adjust salt and pepper. Scatter chopped parsley and a little extra grated cheese on top before serving.