Shells, peas & buttermilk from More Is More: Get Loose in the Kitchen (page 104) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy, crunchy brocc & grains with so. much. mint.; Monochromatic melon salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eclairea on February 21, 2026

    This was great! Felt summery almost, a nice touch of freshness in the dead of winter. After boiling the pasta, I finished the dish in the same pot - did not see the need to dirty two pots! Also did not have shells on hand, so used a Greek pasta called goges that was a similar enough shape. Worked great!

  • CaptainPantsless on December 29, 2024

    It’s good. Made it to use up some extra buttermilk - it’s perfect for that. We actually liked it better cold out of the fridge. I’d tear some barrata and toss it with the leftovers and call it a pasta salad.

  • bayapolis on February 25, 2024

    This is clearly a riff on Ottolenghi’s Conchiglie with Yogurt, Peas & Chile recipe, though she doesn’t credit it as such. Here, buttermilk is subbed in for the yogurt, pecorino subs for the feta and the mint stands in for the basil and chile oil of the original. The end result is a touch simpler to make and tastes fine, but the flavor and texture is more one note since nearly everything is blended together in the sauce instead of having add-ins. The original isn’t that complicated for an Ottolenghi recipe… try that instead if you haven’t.

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