Oodles and oodles of green garlic make this pasta deliciously garlicky without being scarily garlicky. Okay, admittedly it might still be scary if you’re a vampire.

• 1 Tbsp olive oil
• 2 Tbsp butter
• 350g green garlic (about 18-20 stalks)
• good pinch salt
• ½ cup vegetable stock
• 1 bunch (250g) fresh spinach
• 1/8 cup sour cream
• 500g linguine or fettucine

Slice the green garlic into thin pieces. Heat olive oil and butter in a skillet, add the garlic and sea salt, and cover the pan. Cook for about 10 minutes, until it begins to release a sweet and mellow aroma. Add the vegetable stock, bring to a boil, reduce heat again and simmer, covered, for another fifteen minutes. Add the spinach, cover the pan, turn up the heat and cook for a couple of minutes, until the spinach is dark green and just wilted. Turn off the heat and, working in batches, puree the garlic-spinach mixture in a food processor. Return to the pan, add the sour cream, and heat gently.

Add more salt to taste. Toss with hot pasta and serve with grated Parmesan.