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Epicurious

Orecchiette With Buttermilk, Peas, and Pistachios

4.2

(15)

Plate of pasta next to a Dutch oven with more of the same and a small dish of chopped pistachios.
Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz

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.

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