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Lemon Parm Pastina 🍋 (Acini Di Pepe)… So cozy, comes together in one pan in 20 min! Everyone in my family was a fan and it has been on repeat.

Recipe Tip

Don’t add lemon juice until it is almost done because it evaporates and doesn’t do much. Do add lemon zest however while cooking! Rubbing the salt with lemon zest makes it release the oils and be super fragrant.

Lemon Parm Pastina (Acini Di Pepe)

By Nadia Aidi
Lemon Parm Pastina 🍋(Acini Di Pepe)… So cozy, comes together in one pan in 20 min! Everyone in my family was a fan and it has been on repeat.

Ingredients 

  • 1 cup acini di pepe
  • 3.5-4.5 water or stock
  • 2 lemons
  • 4 tbsp unsalted butter
  • 1 cup grated parmigiano reggiano, more for topping
  • Salt/pepper to taste
  • Olive oil

Directions 

  • Add some oil to a pan, and toast the pasta for 2-3 min until slightly golden
  • Add the zest of 1 lemon to the pasta along with the water, 1 cup at a time. Add a bit of salt
  • Simmer until pasta is al dente and there is water left over. I like it pretty brothy
  • Squeeze half a lemon on to the pasta and add parmigiano. Cook mixing together for 1 more minute
  • Turn heat off and add butter. Mix it vigorously until emulsified into the pasta water
  • Zest the other lemon and rub some salt with it. Add the lemon salt to the pasta. Serve with more parmigiano and black pepper on top

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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