This dish is a creamy pasta but with the flavors of spring with mint and peas. I'm so used to basil in pasta that the mint was a nice change to the sauce.
1/4 cup pistachios
12 oz orecchiette pasta
12 oz peas
3 Tbsp butter
2 Tbsp. olive oil
2 medium leeks, white and pale green parts only, cut in half lengthwise, thinly sliced
3 garlic cloves, thinly sliced
1/2 tsp crushed red pepper flakes
1 small bunch mint, divided
3/4 cup heavy cream
3 oz parmesan cheese, grated
Salt and Black Pepper
Directions:
1. Toast pistachios in a small, dry skillet over medium heat.
Remove to cutting board and crush lightly.
2. Cook pasta in a large pot of boiling salted water
following the pasta package directions. Add peas during the last two minutes.
Drain pasta and peas and set aside making sure to reserve some pasta water.
3. While the pasta is cooking, heat butter and olive oil in
a medium size sauce pan over medium heat. Cook leeks, garlic, red pepper
flakes, and 3 mint sprigs stirring occasionally until leeks are softened but not
browned.
4. Add cream to pan with leeks and season with salt and
pepper. Bring mixture to a simmer and remove mint sprigs.
5. Add the cooked pasta and peas to the cream sauce. Add a
sprinkle of parmesan cheese adding a little pasta water if needed if sauce gets
too thick. Cook pasta and sauce together for 2 minutes and serve in bowls. Top
with extra parmesan cheese, thinly sliced mint, and crushed pistachios.
