Name: Orecchiette Pasta with Buttermilk, Peas, and Pistachios
Yield: 4 servings
Ingredients: 1/4 cup pistachios; 12 oz. orecchiette; Kosher salt; 12 oz. peas (such as shelled fresh or frozen English and/or halved sugar snap); 3 Tbsp. unsalted butter; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 medium leeks, white and pale green parts only, cut in half lengthwise, thinly sliced; 3 garlic cloves, thinly sliced; 1/2 tsp. crushed red pepper flakes; 1 small bunch mint, divided; 3/4 cup buttermilk; 3 oz. Parmesan, finely grated, plus more for serving; Freshly ground black pepper; 2 Tbsp. fresh lemon juice.

Plate of pasta next to a Dutch oven with more of the same and a small dish of chopped pistachios.

Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz

We’re throwing this pantry pasta all-star a "Welcome to Summer" party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey's acidic flavor. It's a perfect foil for the rich butter and cheese in this glossy sauce.

Recipe information

Yield
4 servings

Ingredients

1/4 cup pistachios

12 oz. orecchiette

Kosher salt

12 oz. peas (such as shelled fresh or frozen English and/or halved sugar snap)

3 Tbsp. unsalted butter

2 Tbsp. extra-virgin olive oil, plus more for drizzling

2 medium leeks, white and pale green parts only, cut in half lengthwise, thinly sliced

3 garlic cloves, thinly sliced

1/2 tsp. crushed red pepper flakes

1 small bunch mint, divided

3/4 cup buttermilk

3 oz. Parmesan, finely grated, plus more for serving

Freshly ground black pepper

2 Tbsp. fresh lemon juice.

Preparation

Step 1
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely crush with a measuring cup or glass.
Step 2
Cook pasta in a large pot of boiling salted water 6 minutes, then add peas and cook until pasta is al dente, about 2 minutes more.
Step 3
Meanwhile, heat butter and 2 Tbsp. oil in a medium heavy pot over medium. Cook leeks, garlic, red pepper flakes, and 3 mint sprigs, stirring occasionally, until leeks are soft but not browned, 6–8 minutes; season with salt. Add buttermilk; bring to a simmer. Pluck out mint; discard.
Step 4
Using a slotted spoon, transfer pasta and peas to leek mixture. Add 3 oz. Parmesan; cook, stirring vigorously and adding a little pasta water if needed, until sauce is creamy and coats pasta, about 1 minute. Season with salt and pepper. Remove from heat; add lemon juice. Pull leaves from remaining mint sprigs, tear into pasta, and toss. Divide pasta among bowls. Top with pistachios and Parmesan; drizzle with oil.

TagsPasta Orecchiette Pea Bean and Legume Vegetable Pistachio Nut Buttermilk Dairy Main Dinner Vegetarian Simmer Bon Appétit

Recipe notes

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