Were 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 wheys acidic flavor. Its a perfect foil for the rich butter and cheese in this glossy sauce.Still havent subscribed to Bon Appetit on YouTube? http://bit.ly/1TLeyPn ABOUT BON APPTIT Cook with confidence using Bon Appetits 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 Apptit
