Orecchiette with Buttermilk, Peas, and Pistachios
A creamy pasta dish featuring orecchiette tossed with sweet peas, leeks, and toasted pistachios in a light buttermilk sauce. Fresh mint and Parmesan cheese add bright, savory notes to this elegant vegetarian main course.
Ingredients
- •¼ cup pistachios
- •12 oz orecchiette
- •1 to taste Kosher salt
- •12 oz peas
- •3 Tbsp unsalted butter
- •2 Tbsp extra-virgin olive oil
- •2 medium leeks
- •3 cloves garlic
- •½ tsp crushed red pepper flakes
- •1 bunch mint
- •¾ cup buttermilk
- •3 oz Parmesan
- •1 to taste black pepper
- •2 Tbsp lemon juice
Cooking Instructions
- 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.
8 min
- 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.
8 min
- 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.
8 min
- 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.
5 min
