Your pantry pasta just put its flip-flops on and is ready for summer.
I love so many Bon Appetit recipes, but these flavor combos really did not appeal to my palate. I wish I had watched the video beforehand, and cooked my pasta much longer. 8 minutes and it was still crunchy, so sad.
Thank you though Molly!Doubled the garlic and used half the amount of red pepper flakes . I know why Molly's pasta was"crunchy"--8 minutes is not nearly enough time! Boiled mine for a good 12-13 minutes before being al dente. Definitely a keeper.Love this so much! Such a unique pasta dish. The toasted pistachios really put it over the edge for me. It was very stressful to make because the buttermilk split almost immediately for me and it took a while for the sauce to come together even once I added the parmesan, but it all worked out in the end beautifully.LOVED IT. Added some mild Italian sausage by browning it for a bit before cooking with the leeks & garlic. Used half snap peas and half regular like in the video and it felt perfect. Leaving the buttermilk out on the counter during prep seemed to help it incorporate better, didn't have any issue with the sauce splitting. I actually forgot to add the lemon juice but found that it still tasted great and had a balance of spice, creaminess, and freshness.OMG! This dish tastes amazing!! I loved watching Molly's related video, and her guidance through the broken buttermilk sauce was very helpful. I followed the recipe as I watched the video which was so fun. I ended up forgetting to add the lemon juice; I don't think Molly added any either. Despite not having the addition of the lemon juice, which I'm sure adds a little somethin' somethin', it was still so amazing. Who would have thought buttermilk and mint could come together so peacefully and rich in a pasta dish. I undoubtedly will make this again. Thanks Bon Appetit! :)This recipe was delicious. I accidentally bought low-fat buttermilk so I ended up using more buttermilk. I'm pretty sure that changed the end result from the original recipe but I don't think the tangyness/richness of the recipe was compromised in any way! the sauce was light yet creamy and the peas were a great addition. the sauce does split but comes together if you wait long enough. i added in sweet basil along with mint and it worked nicely, the dish was really perfumed. i added in some chopped capers for good measure. overall, LOVE!Didn't love this. I made it twice and adjusted a few things because my buttermilk split the first time and it still didn't move the needle for me. I ended up adding more lemon and more red pepper flakes because flavor was just kind of bland. The mint is the only flavor that comes through and even that was super mild.This was very very good. A nice different pasta dish. I made it exactly as written. Next time, however, I personally will omit the mint. I get that peas and mint are"a thing" but mint doesn't really do anything for me in savory dishes. Instead, I can imagine parsley and/or kale would be a really great option instead of the mint. We still all really enjoyed it, overall.Great flavors, however the sauce did not come together as stated. I ended up adding a pinch of sodium citrate to the broken sauce to get it to emulsify, which kind of worked. Worth noting, I used Bulgarian buttermilk instead of low-fat.Loved this! Such an unexpected combinations of ingredients and flavors that all work so well together. The orecchiette is the perfect shape to go with the peas and pistachios and the mint really brings it all together. Such a stunning recipe and not super complicated.Very nice flavours although the buttermilk separated *instantly* after being added and did not come back together with mixing or extra pasta water - any advice?This is so delicious and refreshing. Molly is a genius. My life is better now that I've had this pasta.
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