ORECCHIETTE WITH BUTTERMILK, PEAS, AND PISTACHIOS
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.
Provided by Molly Baz
Categories Bon Appétit Pasta Dinner Pistachio Pea Leek Mint Buttermilk Parmesan
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
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Nhlaluko Fumani “Mshengu Star” Chabalala
[email protected]This was a great recipe. Thanks for sharing!
Mary Da Brave
[email protected]I'm definitely going to make this again.
Amed phiri
[email protected]This is a great recipe for a weeknight meal.
roshan Puja234
[email protected]I would definitely recommend this recipe.
Manu
[email protected]This was a hit with the whole family.
Parvez Ali Lashari
[email protected]So easy to make and so delicious!
Rakib2 Mia
[email protected]Loved it!
Sohanur Rahaman
[email protected]This recipe is a keeper! I will definitely be making it again and again.
David Kunitz
[email protected]I didn't have any pistachios, so I used chopped walnuts instead. They were a great substitute.
Chris Grateke
[email protected]I had a hard time finding orecchiette pasta, so I used penne instead. It worked out just fine.
oriyomi jumoke
[email protected]The orecchiette cooked perfectly, but the sauce was a bit bland. I would have liked it to be more flavorful.
Altaf Gee
[email protected]This recipe was a bit too rich for my taste. I think I would have preferred it with less butter and cream.
Kendrick Uzzle
[email protected]I was a bit skeptical about the combination of buttermilk, peas, and pistachios, but I was pleasantly surprised. The flavors worked really well together.
Steve Waynick
[email protected]I'm not a huge fan of buttermilk, but this recipe changed my mind. The buttermilk added a subtle tanginess that really complemented the peas and pistachios.
Murray Visconti
[email protected]This dish was so flavorful and delicious. I would definitely recommend it to anyone looking for a new and exciting pasta recipe.
Famous Amos
[email protected]This was a great weeknight meal. It was quick and easy to make, and the whole family loved it.
Shahid Maqbool
[email protected]I loved this recipe! The combination of flavors was amazing and the orecchiette cooked perfectly. I will definitely be making this again.