Lemon Pastina with Pecorino Romano
This creamy pasta dish features a burst of fresh lemon and nutty Pecorino Romano cheese in every bite. Excellent as a side dish or vegetarian main!
This is such a sunny dish, it’s welcome any time! The term pastina translates to little pasta, and this dish is typically made with pastina (small stars) or acini di pepe (small balls of semolina pasta). I used acini di pepe, but you can use any small shaped pasta, including orzo, ditalini, and elbow macaroni.
I used Pecorino Romano PDO for the ultimate flavor bump. Pecorino Romano PDO (Protected Designation of Origin) is a hard Italian cheese made with sheep’s milk. The cheese is bold, sharp, and salty, and has grassy, earthy undertones. I love how it partners with the tangy lemon in this dish. If desired, you may swap in your favorite grated parmesan cheese (just not the shelf stable variety please).
Lemon Pastina with Pecorino Romano
Ingredients
- 1 teaspoon olive oil
- 1 cup acini di pepe, or any small shape pasta
- 1 lemon, juice and zestSalt and black pepper
- 3 cups chicken broth, or vegetable broth, or water, or more as needed
- 1/2 cup grated Pecorino Romano PDO, or parmesan cheese, plus more for serving
- 1 tablespoon butter
- Salt and black pepper
- Chopped fresh parsley, for serving
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Add the pasta and cook for 2 to 3 minutes, until golden and lightly toasted.
- Add 2 teaspoons of lemon zest and the broth and bring to a simmer. Simmer for 9 minutes, until the pasta is tender, stirring frequently. If needed, add more broth or water to keep the pasta simmering.
- Fold in 2 tablespoons of fresh lemon juice and 1/2 cup of the Pecorino Romano cheese.
- Remove the pan from the heat and fold in the butter. Stir vigorously until the mixture is thick and creamy.
- Season to taste with salt and pepper.
- Top with parsley and serve with extra Pecorino Romano cheese on the side.