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