Pastina
I can recall on several cold nights when I was younger, my stepfather would make his specialty... Pastina. It's a delightful combination of small pearl pasta boiled in chicken broth, then thickened (to an oatmeal consistency) with eggs, butter and Parmesan cheese. It's a simple dish that really hits the spot when you are chilled to the bone and no amount of cozy blankets or thick socks will warm you up.
Not surprisingly, this comfort meal is also perfect when you're feeling under the weather. My entire family was sick last month. If you're anything like me, the last thing you want to do you when you have the flu is eat a big meal let alone cook for everyone. Luckily I had this recipe tucked away for just such an occasion! It was the perfect amount feel-good food that wasn't too spicy, too creamy or too filling. Best of all, it was done in only 15 minutes!
Simple and comforting, the perfect dish for a cold night.
Ingredients:
- 4 cups water
- 1 Tablespoon "Better than Bouillon" paste, chicken flavor
- 1/2 box Acini de Pepe pasta
- 2 eggs, lightly beaten
- 2T butter
- 1/4 cup grated Parmesan cheese
- freshly grated pepper
Directions:
Bring the water and bouillon paste to a boil. Gently pour in the pasta and cook according to directions on the box, approximately 9 minutes. Drain what's left of the liquid and return the pasta back to the pot. On medium low heat, stir in the butter and eggs until completely incorporated, about another 3 minutes. (The egg will cook with the heat of the pasta.) Finally, stir in the cheese and freshly grated pepper. Enjoy, hopefully while snuggled under some soft blankets or in front of the fireplace!
Once the egg is incorporated, the mixture becomes incredibly creamy.
Freshly grated Parmesan and black pepper are all that's needed to finish the pasta.
