Orecchiette with Buttermilk, Peas, and Pistachios

Name: Orecchiette with Buttermilk, Peas, and Pistachios
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: ¼ cup pistachios; 12 oz orecchiette; 1 to taste Kosher salt; 12 oz peas; 3 Tbsp unsalted butter; 2 Tbsp extra-virgin olive oil; 2 medium leeks; 3 cloves garlic; ½ tsp crushed red pepper flakes; 1 bunch mint; ¾ cup buttermilk; 3 oz Parmesan; 1 to taste black pepper; 2 Tbsp lemon juice

A creamy pasta dish featuring orecchiette tossed with sweet peas, leeks, and toasted pistachios in a light buttermilk sauce. Fresh mint and Parmesan cheese add bright, savory notes to this elegant vegetarian main course.

4 servings

29 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup pistachios
•12 oz orecchiette
•1 to taste Kosher salt
•12 oz peas
•3 Tbsp unsalted butter
•2 Tbsp extra-virgin olive oil
•2 medium leeks
•3 cloves garlic
•½ tsp crushed red pepper flakes
•1 bunch mint
•¾ cup buttermilk
•3 oz Parmesan
•1 to taste black pepper
•2 Tbsp lemon juice

Cooking Instructions

1.
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.
8 min
2.
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.
8 min
3.
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.
8 min
4.
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.
5 min

Ingredients

•¼ cup pistachios

•12 oz orecchiette

•1 to taste Kosher salt

•12 oz peas

•3 Tbsp unsalted butter

•2 Tbsp extra-virgin olive oil

•2 medium leeks

•3 cloves garlic

•½ tsp crushed red pepper flakes

•1 bunch mint

•¾ cup buttermilk

•3 oz Parmesan

•1 to taste black pepper

•2 Tbsp lemon juice

Cooking Instructions

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.

8 min

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.

8 min

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.

8 min

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.

5 min