Orecchiette with Buttermilk, Peas, and Pistachios

Ingredients for Orecchiette with Buttermilk, Peas, and Pistachios

• 30g pistachios

• 350g orecchiette

• Koshersalt

• 350g peas (such as shelled fresh or frozen English and/or halved sugar snap)

• 3 matskedar osaltat smör

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 2 medium leeks, white and pale green parts only, cut in half lengthwise, thinly sliced

• 3 vitlöksklyftor, tunt skivade

• 1/2 teskedar krossade röda chiliflakes

• 1 small bunch mint, divided

• 3/4 cup buttermilk

• 90g Parmesan, finely grated, plus more for serving

• Nymalen svartpeppar

• 2 tablespoons fresh lemon juice.

Preheat oven to 177°C. 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 tablespoons 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 90g 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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