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This lemon parm pastina recipe takes only 20 minutes and is super easy to make! This is Italian comfort food at its finest. Toasted acini di pepe slowly soaks in the broth before you whisk in butter and grated parmesan cheese, creating a creamy, delicious dinner that will become your go-to quick weeknight recipe.
Table of Contents
About the Taste
Pastina recipes are such a nostalgic, warm and comforting dish for me. This recipe is so simple but the results are a creamy, refreshing dish. The broth soaks into the little pastas for a savory base. The lemon, butter and parmesan cheese whisked into that create such a rich and vibrant flavor. And you can have this on a busy weeknight when you just want something quick and easy with not a ton of clean up. It’s the best of all worlds!
How to Cook Acini di Pepe
Tips and Tricks
- Toast the Pasta: People tend to skip this step because they feel like it’s pointless but it’s really not. Coating the dry pasta in oil and toasting it prevents a mushy texture and it slowly soaks in all that broth.
- Prep Your Ingredients: This recipe doesn’t have a ton of ingredients but once you get started you need to be constantly stirring. Having your parmesan cheese and lemon zest grated and your butter portioned out will make this a zero stress recipe.
- Warm the Broth: This is a fun little trick for faster absorption and a creamier sauce. Add your broth, stock or water (whatever you are using) to a pot and keep it at a low simmer. Use a large ladle to spoon in about 1 cup at a time. Let it fully absorb and repeat. This makes everything go faster and it’s just easier.
- Add It Gradually: Slowly adding broth to the pastina is essential for creating that creamy texture. Adding it all at once can lead to watery, overcooked pastina, which is not the Italian comfort food we are aiming for.
Ingredient Swaps
- Acini di pepe: Stelline or small orzo are excellent pasta alternatives. The broth to pasta ratios may be different though so keep an eye on that as you’re slowly adding it.
- Parmigiano Reggiano: Grana Padano is an easy swap. Pecorino Romano works great too but it is saltier so make sure you adjust.
- Stock: Using a high-quality stock builds a deeper flavor base, but salted water can absolutely be used. Taste and adjust the butter, parm and lemon until you are happy with the flavors.
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How to Serve
This lemon pastina is the best kind of cozy bowl that works for a quick lunch or a fancy dinner side. For your curated menu, start with a Tequila Sour. The spiced pear and citrus notes in the drink keep the palate fresh. A great option to serve alongside this dish is an Arugula Fennel Salad. The peppery greens and fennel crunch provide a nice contrast to the velvety pasta. And of course we need some crusty bread topped with Brown Butter to bring out the nutty, toasted notes in the acini di pepe. Finish the meal with a Pistachio Creme Brulee for a cold, creamy dessert with a thin sugar crunch.
Cocktails
Blue Cheese Dirty Martini 🍸
Cocktails
Tequila Sour 🍹
Sides
Arugula Fennel Salad
Dips and Butters
Brown Butter Recipe
Easy Pastina Recipe FAQ
You can, but it will significantly change the flavor and texture. Swap the butter for a high-quality vegan butter and use a plant-based parmesan alternative. The broth will not become quite the same, but the slow simmering method still yields a creamy base.
Toasting the acini di pepe in olive oil is crucial for this dish. It prevents the tiny pasta from turning into mush as it absorbs the hot liquid and adds a savory, nutty layer to the final flavor profile.
Store leftovers in an airtight container in the fridge for up to three days. Pastina thickens considerably as it sits in the refrigerator. You will need to add a splash of water or stock when reheating on the stove over low heat to bring back that creamy consistency.
Adding the liquid gradually is what makes this an easy pastina recipe so creamy. Treating it like risotto draws out the starches slowly, which emulsifies with the butter and cheese later. Adding all the broth at once will result in a standard soup rather than that velvety texture.
If acini di pepe is sold out, look for stelline, which are small star-shaped pasta, or tiny orzo. The cooking time might vary by a minute or two, so taste as you go and ensure the pasta is al dente before stirring in the dairy and lemon.
Chef Nadia’s Tips for the Creamiest Pastina
- Use Hot Broth Only: Adding cold liquid to a hot pan shocks the pasta and prevents the starch from releasing properly. Keep your stock on a low simmer on the back burner. It should hit the pan bubbling to keep the temperature constant and ensure the acini di pepe cooks evenly.
- Mix Off the Heat: For a creamy sauce that doesn’t turn oily, don’t forget to turn the burner off before adding the butter and cheese. Mix vigorously at this stage to force the starchy water to bind with the butter and cheese. If the pan stays on the heat, the emulsion can break and separate.
- Leave it a Little Soupy: Stop the cooking process while the pan still looks slightly loose. This pasta behaves like a sponge and continues to absorb liquid after it leaves the stove. It will thicken to the ideal creamy density by the time you finish plating.
Equipment
- Liquid measuring cup
- wooden spoon
Ingredients
- 1 drizzle olive oil
- 1 cup acini di pepe
- 2 lemon zest
- salt, to taste
- 3.5-4.5 cups stock, or water, warmed
- 1/2 lemon, juiced
- 1 cup parmigiano reggiano, grated + more for topping
- 4 tbsp unsalted butter
- black pepper, to taste
Instructions
- Toast the Pasta: Heat olive oil in a pan. Add acini di pepe. Toast for 2-3 minutes until golden.1 drizzle olive oil, 1 cup acini di pepe
- Simmer: Stir in the lemon zest and stock (or water), adding liquid one cup at a time. If using water, season with a pinch of salt. Simmer until pasta is al dente and retains a brothy consistency.1 Lemon zest, 3.5-4.5 cups stock
- The Sauce: Squeeze juice from half a lemon into the pan. Stir in grated parmigiano reggiano. Cook while mixing for 1 minute. Remove from heat. Add butter. Mix vigorously until emulsified into the pasta water.1/2 lemon, 1 cup parmigiano reggiano, 4 tbsp unsalted butter, salt
- Serve: On a small plate, combine lemon zest from 1 lemon with salt and then mix into the Pastina. Top with more parmigiano reggiano, black pepper, and that is it.1 Lemon zest, black pepper
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
I don’t usually leave reviews but WOWZERS! This is so delicious. I’ve never had Acini di Pepe before, so I stumbled upon this recipe… COOK IT! You will not regret it! Or maybe you will since you’ll wanna make it everyday.
Hey Miranda! Thank you so much for this review 🫶 I’m so glad that you loved it!
The toasting of the patina is the key. Wonderful recipe and super easy!
Donna thank you so much!