Molly Makes Orecchiette with Buttermilk, Peas and Pistachios | From the Test Kitchen | Bon Appétit
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- Published on: 6/23/2018
- 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.Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPnABOUT BON APPÉTITCook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Molly Makes Orecchiette with Buttermilk, Peas and Pistachios | From the Test Kitchen | Bon Appétit
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