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Orecchiette with Buttermilk, Peas, and Pistachios

Molly Baz
  • minutes
  • Serves 4

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