ORECCHIETTE WITH BUTTERMILK, PEAS AND PISTACHIOS
1/4 cup pistachios 340g orecchiette kosher salt 340g peas (shelled fresh or frozen and/or halved sugar snap) 3T unsalted butter 2T 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 1/2t crushed red-pepper flakes 1 small bunch mint, divided 3/4 cup buttermilk 85g Parmesan, finely grated, plus more for serving freshly ground black pepper 2T fresh lemon juice
1. Preheat oven to 180°c. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5 to 8 minutes. Let cool, then coarsely crush with a measuring cup or glass.
2. cook pasta in a large pot of boiling salted water for 6 minutes, then add peas and cook until pasta is al dente, about 2 minutes more.
3. Meanwhile, heat butter and 2T oil in a medium heavy pot over medium. cook leeks, garlic, redpepper flakes, and 3 mint sprigs, stirring occasionally, until leeks are soft but not browned, 6 to 8 minutes; season with salt. add buttermilk; bring to a simmer. Pluck out mint; discard.
4. using a slotted spoon, transfer pasta and peas to leek mixture. add 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.
orecchiette with buttermilk, peas and pistachios