1 package of organic whole grain linguine
1 package bryson farm mushrooms
1 package bryson farm fiddleheads
1/2 cup sun-dried tomatoes, in oil or reconstituted
4 cloves garlic, minced
1 /2 cup fresh organic parsley
4 tblspoons organic extra virgin olive oil

Bring small pot of water to a boil. Add fiddleheads, blanch for 3-4 minutes.

In non-stick fry-pan, add 2 tbl-spoons olive oil, 3 cloves minced garlic, and mushrooms cut into medium sized lengths. Saute over
medium heat until tender.

In food processor, combine soft sun-dried tomatoes, blue cheese, parsley, 1 clove of garlic and remaining olive oil. Pulse until fine pesto forms. Bring water to boil in large pot. Add pasta and cook until al-dente.

Strain pasta and return to pot, mix in pesto - stirring well so pesto coats noodles well.

Divide pasta into 4 portions and place on plates. Top past with fiddleheads and mushrooms and garnish with Bryson Farms Micro greens. Serve hot with a nice glace of strong Italian red wine - a Ripasso or Brunello. Follow with a plate of Bryson Farms salad greens with a mild oil and vinegar dressing. Bon Appetito!