ORECCHIETTE WITH BUTTERMILK, PEAS, AND PISTACHIOS

Orecchiette with Buttermilk, Peas, and Pistachios image

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 14

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.

Steps:

Preheat oven to 350°F. 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.
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.
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.
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.