Success with ... green garlic!

I wasn't even sure what it was when it came in my box, but some internet research revealed that the crimson streaked bulbous stalks were indeed green garlic, or young garlic, a delicacy only available in the late spring. I wanted to make a recipe that highlighted the taste of green garlic and nothing else, so I found a simple pasta recipe. The result was pretty good. The green garlic was delicious, it has a mild garlicy flavor that is quite different from regular garlic. The one thing I'd do differently is add a some white wine or stock to the sauce, since I thought the dish was a bit dry. If you are luck enough to find green garlic, give this a shot:

Cook 8 oz spaghetti (I used quinoa pasta). Melt 3 tbs butter in a large saucepan. Thinly slice three stalks of green garlic, and saute until soft. Turn up the heat until the butter bubbles. Add 1/2 cups of water you cooked the pasta in and whisk until you form an immersion. Cook down for a minute. Whisk in some lemon zest and chopped fresh basil. Turn off the heat, add the pasta to the pan and toss. Enjoy with a generous helping of parmesean. Thank you green garlic!