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| Plus: These teeny cups make weeknight cooking easier. View in browser | Manage preferences COOK THIS NOW Orecchiette With Buttermilk, Peas, and Pistachios At Rolf and Daughters in Nashville, chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. Here, store-bought buttermilk is an easy sub that mimics whey’s acidic flavor; it’s the perfect foil for the rich butter and cheese. All you need to do is cook the pasta until al dente, then toss it with the creamy buttermilk sauce, sweet peas, leeks, and Parmesan for a luxurious but simple spring dinner. READ MOREWhat We're Talking About
These Tiny Mise Cups Help Me Streamline Weeknight Cooking
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