Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
12 ounces pasta, shape of your choice
2 ounces bacon, cubed
1.5 cups sliced green garlic - separate the white parts from the green parts*
10 ounces mushrooms, any variety, cut into thick slices
6 ounces sunchokes, cut into 1/4" wide slices
1 teaspoon kosher salt
1 teaspoon lemon juice
Parmesan or other hard cheese
*If you don't have green garlic, substitute with 1 cup sliced green onions and 4-6 cloves garlic
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