adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables
mushrooms, washed and sliced
fresh linguini or other thin pasta (in quantity suitable for your party)
butter
chopped leeks (as many as you like — try using the entire share’s worth!)
salt & pepper
6 cloves garlic, minced or pressed (the garlic in this week’s share is mild, so don’t be shy)
1/3 cup dry white wine
2 teaspoons chopped fresh thyme (optional — use if available)
freshly grated Parmesan cheese
Melt butter in a large pan over medium heat. Add leeks, salt & pepper; sauté for 5 minutes. Stir in garlic. Cover; cook until leeks are tender. Add mushrooms and wine; gently simmer, uncovered, for 10 minutes. Meanwhile, cook pasta and drain well. Add pasta and thyme to leek/mushroom mixture; toss well. Top with grated Parmesan.
