Green garlic pasta

I picked up some wonderful looking green garlic from the farmers market this afternoon. I've never cooked with it before but thought I'd give it a go. I tried a very basic recipe - garlicky pasta. I like to keep the recipe really simple when I use an ingredient for the first time, this way its true taste can come through. So this picture doesn't do the dish justice. It's not just an ode to the flying spaghetti monster. The pasta was flavourful with a hint of richness and mild garlic. I should've added a bit more stock though, the pasta absorbed a lot of it by the time we were seated at the table. My 4 yo loved it even though she claims she doesn't like garlic or anything green. I served it with some sauteed rainbow chard and breaded herbed tilapia fillets.

Green garlic pasta

pasta of your choice (enough for 2 servings)

3-4 stalks green garlic, white and light green parts sliced thinly

1 cup stock (chicken or veg)

several tbsp of unsalted butter

shredded parmesan

Cook pasta according to directions

Saute garlic in 1 tbsp butter until translucent 

Add 1/4 c warm stock and continue cooking a few minutes

Whisk in several tbsp of butter and stir until slightly thickened

Toss in pasta, add more stock to loosen it up

Top with parmesan cheese