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.
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