Pastina
Seems like at one point on the internet, specifically TikTok, just about everyone was making pastina and, well, I suppose it took me a bit too long to jump on that trend, but the recipe looks very simple and I am confident that I can knock it out.
If you don’t know, pastina is a type of pasta soup that simply involves simmering small pasta pieces in broth then finishing it with butter and cheese that, when combined with the starchy goodness that the pasta gives the broth, gives you a slightly creamy consistency similar to risotto.
I’m going to show you a very classic pastina recipe to prove to you how easy and simple it can be.
Serves 4
4 cups reduced sodium chicken broth, plus more if needed (sub veggie broth if vegetarian)
Salt
2 cups acini de pepe or any small soup pasta
2 tbsp unsalted butter
1 cup finely grated Parmigiano Reggiano, plus more for topping.
1 tbsp freshly squeezed lemon juice
Freshly ground black pepper, to taste
Pour the chicken broth into a medium saucepan and bring to a boil.
Once boiling, reduce the heat to a simmer and add a pinch of salt. Add the acini de pepe, cover the pot, and let it cook for 8-10 minutes, stirring now and then, until the pasta is tender and the broth has taken on some of the starch.
Once tender, take the pot off heat and stir in the butter until melted and combined, then add the cheese and lemon juice, stir to combine, cover the pot and let it rest for a few minutes.
When ready to serve, taste and season with salt and pepper and add more broth if you need to adjust the consistency, I like taking it to a loose risotto texture. To serve, simply divide among shallow bowls and top with more cheese and black pepper.
