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- ¼ cup pistachios
- 3 cups dry orecchiette
- Kosher salt
- 12 oz. peas (trimmed sugar snap peas and frozen peas)
- 3 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 2 medium leeks, white and pale green parts only, cut in half lengthwise, thinly sliced
- 3 garlic cloves, thinly sliced
- ½ tsp. crushed red pepper flakes
- 1 small bunch mint, divided
- ¾ cup buttermilk
- 1 cup heavy cream
- 3 oz. Parmesan, finely grated, plus more for serving
- Freshly ground black pepper
- 2 Tbsp. fresh lemon juice
- Step 7 Using a slotted spoon, transfer pasta and peas to leek mixture. Add 3 oz. Parmesan
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 686g | |
| Calories 1600 | |
| Calories from Fat 1208 | 76% |
| Total Fat 137.63g | 172% |
| Saturated Fat 69.27g | 277% |
| Trans Fat 0.0g | |
| Cholesterol 321mg | 107% |
| Sodium 1627mg | 68% |
| Potassium 1191mg | 34% |
| Total Carbs 47.34g | 13% |
| Dietary Fiber 11.2g | 37% |
| Sugars 19.28g | 13% |
| Protein 51.61g | 83% |
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