Easy Creamy Lemon and Parmesan Pastina
Easy Creamy Lemon and Parmesan Pastina
Ingredients
- 1 1/2 cups pastina, (from a 500g bag of Rummo Stelline N 22)
- 4 cups chicken stock, homemade or good quality store-bought
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 lemon, juiced
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pour the chicken stock into a medium saucepan. Bring the stock to a gentle simmer over medium heat.
⏱️ 3 min
- 2
Add the pastina to the simmering chicken stock. Stir well to prevent sticking.
⏱️ 1 min
- 3
Continue to stir occasionally and cook the pastina in the stock. The pastina will cook quickly, absorbing the liquid and thickening into a silky consistency. This should take about 5-7 minutes, or according to package directions.
⏱️ 7 min
- 4
Once the pastina is cooked to an al dente texture and has reached a creamy, silky consistency, remove the pan from the heat. Add the butter to the pastina and stir until melted and incorporated.
⏱️ 1 min
- 5
Generously add the grated Parmesan cheese to the pastina. Stir vigorously until the cheese has melted and created a smooth, creamy sauce.
⏱️ 1 min
- 6
Sprinkle the freshly ground black pepper over the pastina and cheese.
- 7
Squeeze the fresh lemon juice into the pan. Stir all the ingredients together until well combined and the flavors are evenly distributed.
⏱️ 1 min
- 8
Serve the creamy lemon and Parmesan pastina immediately in bowls, garnished with extra Parmesan cheese and a grind of black pepper if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Creamy Lemon and Parmesan Pastina
- 1 1/2 cups pastina, (from a 500g bag of Rummo Stelline N 22)
- 4 cups chicken stock, homemade or good quality store-bought
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 lemon, juiced
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pour the chicken stock into a medium saucepan. Bring the stock to a gentle simmer over medium heat.
⏱️ 3 min - 2
Add the pastina to the simmering chicken stock. Stir well to prevent sticking.
⏱️ 1 min - 3
Continue to stir occasionally and cook the pastina in the stock. The pastina will cook quickly, absorbing the liquid and thickening into a silky consistency. This should take about 5-7 minutes, or according to package directions.
⏱️ 7 min - 4
Once the pastina is cooked to an al dente texture and has reached a creamy, silky consistency, remove the pan from the heat. Add the butter to the pastina and stir until melted and incorporated.
⏱️ 1 min - 5
Generously add the grated Parmesan cheese to the pastina. Stir vigorously until the cheese has melted and created a smooth, creamy sauce.
⏱️ 1 min - 6
Sprinkle the freshly ground black pepper over the pastina and cheese.
- 7
Squeeze the fresh lemon juice into the pan. Stir all the ingredients together until well combined and the flavors are evenly distributed.
⏱️ 1 min - 8
Serve the creamy lemon and Parmesan pastina immediately in bowls, garnished with extra Parmesan cheese and a grind of black pepper if desired.
⏱️ 1 min