Orecchiette Pasta with peas, mint and pistachios in a creamy buttermilk/Parmesan sauce
Orecchiette Pasta with peas, mint and pistachios
A healthy vegetarian pasta with peas and mint in a tangy buttermilk and Parmesan sauce, topped with crunchy pistachios.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Ingredients
- ½ lb Orecchiette
- ½ cup toasted pistachios
- 15 oz. frozen peas
- 1 tbsp butter
- 2 tbsp olive oil
- 2 leeks
- 3 garlic cloves
- 1 cup buttermilk
- ½ tsp red chilli flakes
- 1 bunch mint leaves
- 6 oz Parmesan cheese grated
- 1 tbsp Kosher salt
- 1 tsp fresh ground pepper
- ½ lemon
Instructions
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Bring 4 quarts of salted water to boil in a large pot.
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Add the pasta and cook for 7 minutes (follow package directions for al dente and cook 2 minutes less)
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Add the frozen peas and cook for 2 minutes more.
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Reserve 1 cup of pasta water.
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Drain the pasta and peas and set aside.
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In a large heavy pot, heat 1 tbsp butter and 2 tbsp olive oil over medium heat.
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Add the garlic and leeks and cook for 5-6 minutes.
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Add the chilli flakes and a few mint leaves and cook for another 2 minutes.
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Season with salt.
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Turn heat to low, add the buttermilk and bring to a simmer.
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Add the cooked pasta and peas.
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Add 4 oz of grated Parmesan and stir vigorously.
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Add a little pasta water if needed.
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Stir till the pasta is coated in a creamy sauce.
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Season with salt and pepper.
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Turn off heat and add the juice of ½ a lemon.
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Add the remaining mint leaves and stir to mix.
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Add olive oil on top.
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Serve warm, topped with the pistachios and more grated Parmesan.