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Lemon Pastina with Pecorino Romano

This creamy pasta dish features a burst of fresh lemon and nutty Pecorino Romano cheese in every bite.
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Diet Vegetarian
Keyword lemon and parmesan, pecorino romano, pecorino romano PDO
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 251kcal
Author Robin Miller

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.

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 827mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 14mg | Calcium: 148mg | Iron: 2mg