ORECCHIETTE WITH BUT­TER­MILK, PEAS AND PIS­TA­CHIOS

Condé Nast House & Garden - - GOURMET -

SERVES 4

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

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