Orecchiette with Buttermilk, Peas, and Pistachios

Ingredients

• 1 pound orecchiette pasta

• 1 1/2 cups frozen peas

• 1/2 cup shelled pistachios

• 1/2 cup buttermilk

• 1/4 cup TAO Olive Oil (e.g. Extra Virgin, Lemon Pressato, Orange Pressato, or Basil Pressato)

• 3 cloves garlic, minced

• Salt and black pepper to taste

• Grated Parmesan cheese, for serving (optional)

• 2 tablespoons of chopped fresh mint leaves

• 1/4 cup of crumbled feta cheese

• Zest of 1 lemon

Directions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, following package instructions. During the last 3 minutes of cooking time, add the frozen peas to the pot.

2. Drain the pasta and peas, reserving 1 cup of the cooking water.

3. While the pasta is cooking, lightly toast the pistachios in a dry skillet over medium heat, stirring occasionally, until fragrant and lightly browned. Remove from the heat and roughly chop the pistachios.

4. In a large mixing bowl, whisk together the buttermilk, olive oil, minced garlic, salt, black pepper, chopped mint leaves, crumbled feta cheese, and lemon zest until well combined.

5. Add the cooked pasta and peas to the bowl with the buttermilk mixture and toss until well coated. If the pasta seems dry, add some of the reserved cooking water, a little at a time, until the desired consistency is reached.

6. Serve the Orecchiette with Buttermilk, Peas, and Pistachios warm, topped with the chopped pistachios and grated Parmesan cheese, if desired.