Easy Pastina Pasta

Cozy, fast, and satisfying, this Pastina is a favorite Italian-American staple. It's perfect for feeding a cold or illness or as a fast comfort food. Serve it plain or add in some peas, up to you.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 6

Total Time 11

Servings

Calories 270kcal

Author Amy Palanjian

Equipment

Ingredients

1 quart reduced-sodium chicken broth (or vegetable broth)
10 ounces pastina pasta
⅓ cup grated Parmesan cheese
1 large egg
1 cup frozen peas (optional)
black pepper, lemon zest (optional to taste)

US Customary - Metric

Instructions

Add the broth to a large saucepan set over medium heat. Bring to a simmer and add the pastina. Stir occasionally, until the pasta is soft and the liquid is almost absorbed, about 5-6 minutes.
Turn off the heat. Add the Parmesan, egg, and black pepper if using. Stir quickly and continuously to melt the cheese and cook the egg into the pasta. (Stirring to break up the egg will help it blend right into the pasta so it shouldn't be noticeable, but it adds creaminess.)
Stir in the peas, if using. (They will thaw in the warmth of the pasta.)
Serve topped with more grated Parmesan or freshly ground black pepper.

Notes

Store in an airtight container for up to 5 days in the fridge. Sprinkle with water or broth when reheating to help it return to the desired consistency.
Add peas or serve it plain as you like.
Skip the egg if you prefer.
I prefer to use reduced-sodium broth as it can otherwise wind up very salty since the pasta absorbs all of the broth.
Add cracked black pepper for yourself or even a little fresh lemon zest.

Nutrition