Creamy Parmesan Pastina
Tiny pasta stars cooked in chicken broth and tossed with butter and Parmesan until soft and creamy.
Equipment
- Medium pot
- Wooden spoon
Ingredients
Main Ingredients
- 1 cup pastina small star or dot pasta
- 4 cup low sodium chicken broth or salted water
- 2 tbsp unsalted butter
- ½ cup grated Parmesan cheese
- ¼ tsp black pepper
- 1 pinch ground nutmeg optional
- 1 large egg optional, pasteurized, whisked in at the end
- ½ cup frozen peas optional
Instructions
Cooking
- Boil. Bring the broth or salted water to a boil in a medium pot.
- Cook. Add the pastina and cook at a gentle bubble, stirring often, for 5 to 6 minutes until soft.
- Adjust. Drain extra liquid if you like it less soupy.
- Stir in. Stir in the butter, Parmesan, pepper, and nutmeg while hot.
- Serve. Whisk in the egg if using and serve immediately.
Notes
Substitutions: Water replaces the broth, and ricotta or cheddar replaces the Parmesan.
Tips: Stir often and serve right away.
Storage: Refrigerate for up to 3 days and loosen with milk. Do not freeze.
Nutrition does not include the optional nutmeg, egg, and peas.