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Cooking With Chef Hermann: Orecchiette with Buttermilk, Peas and Pistachios

Orecchiette with Buttermilk, Peas and Pistachios


  • ¼ C Pistachios, toasted
  • 12 oz. Orecchiette, cooked al dente
  • 12 oz. frozen or fresh sweet peas
  • 3 TB Butter
  • 2 Tb Olive Oil
  • 2 Leeks, cut rings-white part only
  • 3 garlic cloves, minced
  • ½ tsp. crushed red pepper flakes
  • 1 small bunch mint, divided with some torn leaves
  • ¾ C Buttermilk
  • 3 oz. Parmesan cheese
  • Black pepper
  • 2 TB Lemon juice


Heat Butter and 2 TB oil, cook the leeks, garlic, red pepper flakes and two springs of the mint until leeks are softened.  Add buttermilk, removing the mint stems.  Add the pasta and peas to the mixture, warming through.  Add a little water or stock if too dry.  Cook until sauce coats the pasta, add the cheese.  Season with salt and pepper.  Top with more cheese and torn mint leaves.