There are 3 things I know to be true.
- It will always rain when I choose to hang the washing.
- Going grocery shopping after a work out will always make you want to buy/eat/drink everything in sight.
- Mushrooms and prosciutto are a match made in heaven.
I was reminded of all of these truths on Tuesday! It was my day off and the sun was out in full force. High 20’s and no sign of rain in sight. Doing the laundry is usually Jared’s job, but since it was so beautiful and I didn’t have much work of my own, I decided to do it for him. I had 3 full loads washed and hanging out in the sun by mid morning to soak up as much of that sunshine as possible.
After that, I sat down on my balcony to relax for a while. The green garlics in one of my planter boxes were getting huge and a bit out of control, so I decided to pulled them out and was so surprised at the size of the bulbs!
Green garlics are basically baby garlics. They’re amazing – they have tops like leeks, the bulb looks like a small onion, but it tastes and smells like garlic. It’s unreal!
And I grew mine simply by planting old organic garlic cloves. You know those garlic cloves that are growing little green sprouts at the top because you’ve forgotten all about them? Yeah, those ones! There’s a few great guides out there on how to plant them, such as this one.
But in all honesty, all I did was peel the sprouting clove, pop it an inch deep in some soil with the spout end pointing upwards and forgot all about it. Because they were planted next to all my other herbs, the area was kept well watered, and one day I saw sprouts emerging. It really only took a few weeks for them to grow this big!
So don’t throw away those old cloves – PLANT THEM! You don’t even need a garden or planter boxes. Use a little pot if you need to. You can’t really get these in your normal supermarkets, and it’s super easy to grow, so why not give it a go? Plus you get the satisfaction of cooking something you grew yourself. (Which is exactly what I felt using it in Tuesday’s dinner!).
After pottering about my balcony for a bit, I got some more housework done and watched a bit of Jamie Oliver (purely for “inspiration” of course, haha!) before strapping on my joggers and going for a nice afternoon run. I haven’t been on a run in about a month, so it felt good to get back out there. I managed a slow 4km (30mins, 35 seconds), which was much better than what I was expecting. I was aiming for 3km, but once I ticked over the 3km mark, I had to try for 4! Really proud of myself for pushing through!
It was at the end of my run though that I started to see the clouds. Usually I don’t mind a bit of rain during my run, it helps cool me down. But all I could think of was my washing. My 3 loads of freakin’ washing. I had chosen to end my run at our local deli/green grocer so I could pick up some things for dinner, so I was nowhere near home. And my legs couldn’t have run anymore if I tried. Luckily Jared was on his way back from work. I called him and told him to rush home first to get the clothes off the line before picking me up. And lucky he did, because by the time he picked me up it was absolutely bucketing!
While I was at the greengrocers, I bought some awesome looking, super streaky prosciutto, swiss brown mushrooms and a giant wedge of watermelon. Ok, so the watermelon wasn’t on my shopping list. But because I just finished my run, I was hot, sweaty and thirsty. That watermelon stand looked like an oasis to me. It was also much better than the 350 other things I was eyeing off to buy!
When we got home, I cut us some watermelon and served with some cheese and brown rice crackers, which we enjoyed on our balcony while watching the rain. Delicious post-run eating!
After that I showered and got dinner started. This is one of those dinners that looks impressive, but requires minimal effort. I love dinners that take less than 30 minutes to make. I usually don’t get home from work until 7:30, so the quicker the meal, the better.Even though I didn’t have work on Tuesday, my principles were still the same – quick, delicious and simple.
To speed up the cooking time, I popped a full kettle of water on while I showered. Once I was out, I put that kettle of water in a pot and it took under a minute to get back to a rolling boil. I put my spaghetti on and diced the prosciutto, green garlic, chilli and mushrooms while it cooked. The green garlic bulbs were so big that I only ended up using one. If you don’t have any, feel free to substitute it with a couple of small garlic cloves.
Once the spaghetti cooked, I drained it, rinsed it and set it aside. Then I put a large saucepan on the hob, poured in a good glug of olive oil and sautéed the prosciutto for a minute, before adding the mushrooms and garlic and cooking until they were both golden brown in colour and edges were crispy.
Then I simply threw in the spaghetti, chilli and rocket and tossed it all through. The mushrooms, prosciutto and garlic flavours the olive oil so well, and the spaghetti just soaks all that up. It’s incredible how packed with flavour this dish is, with so little ingredients!
Look how impressive that looks. Just look at it. It’s a great week night option or a great way to feed a few friends for little effort (but maximum taste factor).
Don’t forget to grate some cheese over the top too. I used sharp cheddar and it was heavenly. But a good parmesan or grana padano would also be delicious.
Also, if you’re like me and love to overindulge in pasta dishes and regret it once you’re laying down, bloated, stuffed to the brim and in a state that can only be described as post-carb coma, I suggest you do what I do, and that’s make a refreshing salad to accompany the pasta. I like to fill my plate with half salad and half pasta. It simply means I’m getting more veggies into my meal, and I’m not simply filling up on pasta. If I feel like another plate, I’ll fill it up the same way. It doesn’t have to be fancy, sometimes just a simple chopped salad is enough (which is what we had on Tuesday). It’s also just nice to have something fresh and crunchy alongside heavy pasta dishes, I think! Jared and I so used to eating it this way that even when we’re out, we have to order a salad to accompany our pasta dishes!
Hope you enjoy the recipe! And remember, keep those sprouting garlic cloves!!
- 340g packet of spaghetti (we used gluten free)
- 2 tablespoons olive oil
- 200g prosciutto, thinly sliced and diced
- 200g swiss brown mushrooms, thinly sliced
- 1 green garlic garlic bulb, diced*
- 3 cups rocket leaves (loosely packed)
- 2 chillis, sliced
- To serve: grated vintage cheddar, parmesan or grana padano cheese and a side salad (optional)
- Cook spaghetti according to packet instructions.
- While the spaghetti is cooking, chop all of your ingredients.
- Drain and rinse your cooked spaghetti and set aside.
- Place a large saucepan on the hob and pour in your olive oil.
- Once hot, add the prosciutto and saute for a minute.
- Add the mushrooms and garlic and cook for 2-3 minutes, until mushrooms and prosciutto are golden brown in color and crispy on the egdes.
- Add in spaghetti, rocket and chilli to the pan and toss through with a pair of tongs until well mixed.
- Serve topped with grated cheese and a salad on the side.
- *If you don't have any green garlic, feel free to replace with 2 small cloves of diced garlic.