Buttered Pastina
Equipment
- Large saucepan
- Wooden spoon
- Measuring cups
- Fine grater
Ingredients
- 1 cup pastina pasta or small shells/orzo
- 3 cups chicken broth or vegetable broth
- 4 tablespoons unsalted butter room temperature
- 3/4 cup Parmesan cheese freshly grated
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- In a large saucepan, bring the chicken broth to a boil over medium-high heat. Add the pastina and cook according to package directions, usually 4-6 minutes, until al dente.
- Reserve 1 cup of the cooking liquid, then drain the pastina. Return the drained pastina to the pot and remove from heat.
- Add the butter to the warm pastina and stir gently until melted and creamy. If needed, add a splash of the reserved cooking liquid to create a silky consistency.
- Stir in 1/2 cup of the Parmesan cheese, garlic powder, salt, and pepper. Add more cooking liquid as needed to reach your desired consistency.
- Taste and adjust seasoning as needed. Serve immediately in bowls, topped with remaining Parmesan cheese, fresh parsley, and additional black pepper.
Notes
Storage tip: Keeps in fridge for up to 4 days. Reheat gently with a splash of broth or milk. For a richer version, stir in a beaten egg off heat for carbonara-style pastina.
Nutrition
Calories: 380kcalCarbohydrates: 42gProtein: 16gFat: 16gSodium: 920mgFiber: 2gSugar: 2g