1 pound fresh pasta, (preferably brown rice pasta)
2 tablespoons butter
4-5 stalks garlic greens, finely sliced
Salt (to taste)
Black pepper, freshly ground (to taste)
Parmigiano reggiano cheese, grated (to taste)
Boil water for the pasta.
Melt butter in a sauté pan, being careful not to let it brown, and add the green garlic.
Sauté on medium to medium-low heat until the green garlic has softened (but don’t let it brown). Remove from heat.
Cook the pasta.
When the pasta is cooked, drain it (reserve cooking liquid), and set pasta aside.
Return the sauté pan to the range, set to medium to medium-high. When the butter starts to bubble, add about 1/4 cup of the water the pasta cooked in and whisk until the butter and water forms an emulsion. Keep whisking while the butter/water reduces slightly (around a minute).
Add pasta to the pan and toss, adding more water if too dry, and seasoning with salt and pepper to taste.
Plate and serve the pasta with grated parmigiano reggiano on top.