Parmigiano Reggiano or other domestic parmesanto taste
1.5cupssmalltight milkweed buds
Bring a pot of lightly salted water to a boil.
Blanch the milkweed buds in the boiling water for 30 seconds, then refresh in an ice bath. Drain the milkweed buds thoroughly, and reserve.
In a large saute pan, melt half of the butter and add the diced shallots. Cook the shallots on medium until they are translucent and soft, about 2-3 minutes, season with a 1/4 tsp of kosher salt. Add the stock and cook until reduced by half, then turn off the heat.
Add 8 ounces of pasta to the boiling water and cook until the pasta is done, about 2 minutes.
Drain the pasta, reserving 1/8 cup of the cooking liquid.
Add the pasta to the pan with the stock and shallots, add the cooking liquid, reserved milkweed buds, the rest of the butter, and lemon zest and cook for another minute or two, swirling the pan until the liquid is thickened slightly and creamy. Add 4 tsbp of parmesan and toss to coat, then divide the pasta between four heated bowls and serve immediately, garnishing with some additional parmesan if desired.