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
- 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
- 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.
- Roughly chop and slice the mushrooms
- 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.
- Add the chopped green garlic with the white wine. Simmer for a couple of minutes having reduced the heat in the pan.
- Toss the sauce into the pan. Garnish with parsley and rocket.
- Add shavings of parmesan or pecorino cheese
- Add black pepper – ground to taste.