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