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Molly Makes Orecchiette with Buttermilk, Peas, and Pistachios

2 days ago222 views

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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Molly Makes Orecchiette with Buttermilk, Peas, and Pistachios
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