Summer means Saturday Farmers Market shopping, and dinner is determined by the fresh veggies I find.  Today it was shiitake mushrooms, arugula, and these amazing garlic bulbs.  I sautéed 2 bulbs of garlic with 2 tbsp of olive oil (note the bulbs have seeds that can be pulled off the bulb and used).  I added 2 cups of cleaned and sliced shiitake mushrooms and 1/3 cup of pine nuts.  Prepare your choice of pasta al dente and set aside.  Save 1 cup of pasta water.  Add 1/2 cup of wine and the mushrooms to a sauté pan and cook for 2-3 minutes.  Add cooked pasta.  Stir in 1/4 cup of pasta water and 1/2 cup shaved parmesan.  Toss and add 1 cup of cleaned arugula.  I like to add fresh lemon zest and the juice of 1 lemon.  You can add any additional veggies that are fresh and tasty!

I have never used this type of garlic before but I loved the color and taste of the little pinkish buds.