Pasta with Snap Peas, Leeks, Pistachios and Buttermilk-Parmesan Sauce

Let’s have a summer pasta party this weekend, shall we?!!

And let’s make sure to include this light, vegetarian, slightly off-the-beaten-path Pasta with Snap Peas, Leeks, Pistachios and Buttermilk ‘cause it’s absolutely delish and just perfect for all the steamy weather we’re having right now!

First off, there are pistachios—lots of ‘em, so you know there’s going to be that crunch and wonderful flavor that only that special little nut can supply. I can’t resist them!

Next up, there are tender, but still crisp, little diagonals of sugar snap peas and leeks for more color, flavor and texture.

Pulling everything together is the buttermilk-parmesan sauce which gives this dish just the right amount of creaminess and cheesiness without being too heavy.

I really think you’re going to love it! If you need any more incentive, how about the fact that it comes together in under 30 minutes with minimal effort and will earn you cheers?!!

Have a wonderful and safe weekend my friends!!xoxo

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Pasta with Snap Peas, Leeks and Pistachios

Makes 5-6 servings

Prep Time: Under 30 minutes

Ingredients

• ⅓ cup raw pistachios

• 1 box ziti or other tubular kind of pasta

• 1 pound sugar snap peas, ends trimmed and cut into halves or thirds on the diagonal

• 3 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 2 leeks, cut down the middle, cut into thin half moons, washed and patted dry

• 3 garlic cloves, minced

• Pinch of crushed red pepper flakes

• ¾ cup buttermilk

• ½ cup freshly grated Parmesan cheese, plus extra for serving

• Black pepper and Kosher salt

• The juice from half a lemon

The Recipe

1. Preheat oven to 350ºF. Place pistachios on a small rimmed baking sheet and toast for about 7-8 minutes, until golden brown. Let cool, then chop coarsely and set aside.

2. Bring a large pot of salted water to a boil and add the pasta. Cook for about 6 minutes, then add the snap peas and cook until the pasta is al dente, another 2-3 minutes.

3. Meanwhile, in a large deep skillet, heat the butter and oil over medium heat. Add the leeks, garlic and red pepper flakes. Stir every now and then. You want the leeks to soften but not really brown. This should take anywhere from 6-10 minutes. Add a pinch of salt and the buttermilk. Give it all a good stir and bring to a simmer.

4. Use a slotted spoon to transfer the pasta and peas to the leek mixture. Add the Parmesan and stir. If it seems dry, add a little of the pasta water to make the sauce creamier. Let cook about 1 minute to allow everything to come together and taste. Season with salt and pepper and remove from heat. Add the lemon juice and give everything a big stir. Sprinkle on the reserved pistachios and serve with additional Parmesan on the side.

Enjoy!

Note: Recipe adapted from Bon Appetît Magazine. I tinkered a lot with this, simplified some of the cooking techniques and used more snap peas, pistachios and parmesan, cut the mint and additional oil for serving. I also used a full 16 ounce box of pasta cause it drives me nuts to just use 12 ounces and have a mostly empty bag in the pantry!