Linguine with Mushrooms and Green Garlic

Green garlic is picked in late spring before the bulbs start to harden in readiness for storage. The garlic at this time of year is bursting with moisture and has a sophisticated flavour which is just not seen at any other time of the year. Here is a simple recipe of linguine with mushrooms and green garlic that pairs the flavours of these two ideal pasta sauce ingredients.

Serves 2: preparation time: 20 minutes

Ingredients:

•  200g dried pasta – linguine is ideal or other pasta
• 1½-2 tablespoons olive oil
• 1 large knob of butter
• 300g fresh chestnut mushrooms
• 150g finely chopped spring garlic, stems (scapes) and bulb
• ½ wineglass of dry white wine
• a handful of chopped parsley and rocket (arugula)
• shavings of parmesan cheese/pecorino cheese to serve
• finely ground black pepper to taste

Preparation:

1. cook the pasta as per package instructions in boiling salted water. This will take up to 10 minutes depending on how al dente you wish the pasta to be.
2. Roughly chop and slice the mushrooms
3. In a skillet or frying pan, heat the olive oil and butter and add the mushrooms. Fry/saute these mushrooms for up to 3 minutes to soften.
4. Add the chopped green garlic with the white wine. Simmer for a couple of minutes having reduced the heat in the pan.
5. Toss the sauce into the pan. Garnish with parsley and rocket.
6. Add shavings of parmesan or pecorino cheese
7. Add black pepper – ground to taste.