Creamy and Easy Pastina
This easy pastina recipe is comfort in a bowl. It's creamy and delicious, made with chicken stock, pastina pasta, Parmesan, and lemon.
Servings: 2 servings
Ingredients
- 3.5 oz pastina of choice, e.g., stelline about 1/2 heaping cup
- 25.3 fl oz good-quality chicken stock about 3 cups; more if needed to loosen
- 1/4 cup grated Parmesan
- 1 oz butter about 2 tbsp; salted or unsalted
- 1-2 tsp lemon juice or to taste
- Black pepper
- Salt
Instructions
- In a medium pan over medium-high heat, pour in the stock and bring to a gentle boil.
- Add the pastina to the pan and simmer, stirring regularly, for 5 to 8 minutes until soft and most of the liquid has been absorbed.
- Remove the pan from the heat and add the butter, lemon juice, and grated Parmesan. Stir well until melted and creamy.
- Taste, season with salt and pepper, and serve straight away. Loosen with a splash of warm stock if it thickens too much while you wait to serve up!
Video
Notes
Storage
To store: Cool, then transfer to an airtight container. Keep in the fridge for up to 2 days. To reheat: Reheat gently on the stove with a little water or stock, stirring until hot. To freeze: Freeze plain pastina (without cheese or egg) for up to 1 month. Defrost in the fridge and reheat with extra stock.More quick tips
- Stir regularly while cooking to stop the pastina sticking.
- If it thickens, loosen with a splash of hot stock or water if needed.
Nutrition
Calories: 372kcal | Carbohydrates: 41g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 346mg | Potassium: 273mg | Fiber: 2g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 2mg