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
¼
12
12
3
2
2
3
½
1
¾
3
2
Preparation
Step 1
Preheat oven to 350°. 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.
How would you rate Orecchiette with Buttermilk, Peas, and Pistachios?
Leave a Review
Reviews (38)
Back to TopThis was a dismal failure for me. The buttermilk broke as other reviewers noted and the flavors were kinda meant to be together??? I ended up recooking another leek and adding 1/2 and 1/2 instead and then topped it off with lots of parmesan to try and hide the discordant mess. I do give props to the unique blend of ingredients, but this particular home chef was not up to the task to bring Molly's recipe to its intended glory.
Jennie from the Eagle Rock
Los Angeles
6/14/2024
Love this unique pasta dish. The toasted pistachios really put it over the top, which I did in a skillet rather than firing up the oven. It was very stressful because the buttermilk split almost immediately and it took a while to get the sauce to come together after I googled suggestions. Chicken stock worked! Once I added the parm, it sank to the bottom of the pan. A minor disappointment, but we added shrimp and in the end it came out beautifully. I agree with other reviewers-definitely more seasonings needed because, as written, VERY bland. But, this is a keeper and hopefully everything will work out better for me next time as the flavors are delicious!
Spendsister
New Mexico
2/26/2024
I don't know about the other reviewers — I thought this was honestly one of the best pasta recipes I've ever made. Perfect spring pasta. So delicious — I ate the whole batch myself within days!!
Anonymous
8/20/2023
This flavor combination sounded great in theory, but the result was quite bland. It is very visually appealing, but lacking in flavor. Extra salt and acid livened things up a little bit, but overall, I found the dish underwhelming.
Tam
Miami, FL
6/13/2022
This recipe just did not work for me. Despite slowly putting in the parm and vigorously stirring, a sauce never formed other than a massive, rather unsavory clump of melted Parmesan, peas, and leeks which separated themselves from the pasta. When getting all of the components into one bite, I can tell that the flavors go well together but the fact that it never made a sauce and just a giant cheese ball makes it a no from me.
Saucy? Not so much…
11/17/2021
Absolutely delicious! One of our go to summer pasta dishes. Super easy and tons of flavor. Molly for the win, Always!
Cam
New York, NY
8/31/2021
Love love love this dish! It's a regular in our dinner planning. To save time, we crush up store bought roasted pistachios rather than roasting them ourselves. I find this dish really comes together with the toppings. Mint, lemon juice, pistachios, a bit of extra cheese...they're truly the cherries on top of an incredibly delicious dish!
Jessica
Milwaukee, WI
1/1/2021