BUTTERMILK PASTA SAUCE RECIPE RECIPES

Name: Orecchiette Pasta with Buttermilk, Peas, and Pistachios Recipe
Yield: 4 servings
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.

ORECCHIETTE PASTA WITH BUTTERMILK, PEAS, AND PISTACHIOS ...

Orecchiette Pasta with Buttermilk, Peas, and Pistachios ... image

We’re throwing this pantry pasta all-star a "Welcome to Summer" party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey's acidic flavor. It's a perfect foil for the rich butter and cheese in this glossy sauce.

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 14

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.

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.

ORECCHIETTE WITH BUTTERMILK, PEAS, AND PISTACHIOS RECIPE ...

Orecchiette with Buttermilk, Peas, and Pistachios Recipe ... image

We’re throwing this pantry pasta all-star recipe a “Welcome to Summer” party with peas and mint. The buttermilk is a perfect foil for the rich butter and cheese in this glossy sauce.

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 14

Ingredients

¼ 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
½ tsp. crushed red pepper flakes
1 small bunch mint, divided
¾ 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°. 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.

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