Welcome this Pesto Pastina to the chat. Tiny little balls of pasta mixed with our favorite basil vinaigrette make this the easiest pasta dish of summer!
Table of Contents
Why I Love This Recipe
If you've never had or heard of pastina before - get ready to be obsessed! Pastina is a type of tiny pasta that is often used in the wonderful world of Italian food. The word literally means "little pasta" in Italian. Pastina comes in various shapes, such as stars, little balls, or other small forms, and is often used in soups, especially for kids.
It's also commonly prepared as a simple dish with butter and cheese and Poppy has been obsessed with it for years. Recently I made it and added a few spoonfuls of our favorite basil vinaigrette and the speed at which it was devoured was WILD! You'll want this in your life for the rest of time!
Ingredients & Substitutions
- Pastina - sometimes can be hard to find but I order it in bulk online. We're that obsessed!
- Broth or Stock
- Mascarpone
- Parmigiano
- Lemon
- Butter
- Kosher salt and freshly grated black pepper
- Olive oil
- Basil
- Shallot
- Garlic
- Red wine vinegar
- *Full ingredient list + measurements is below*
How to Make
Make the basil vinaigrette and set it aside.
In a large pan, add a swirl of olive oil and the pasta and toast for 90 seconds until golden and fragrant. Add the broth to the pasta and cook until the liquid is all absorbed. Remove from the heat and stir in 3-4 tablespoons of the basil vinaigrette and a large spoonful of mascarpone cheese. Add the parmigiano, butter and lemon zest. Season to taste with salt and pepper to taste. Adjust seasoning as needed and serve.
Tips & Tricks
Use Broth for Extra Flavor: Instead of water, cook pastina in chicken, beef, or vegetable broth to add extra flavor.
Stir Frequently: this type of pasta cooks quickly and can stick to the bottom of the pot. Stir it frequently to prevent sticking.
Season the Water: Add a pinch of salt to the boiling water or broth to season the pasta as it cooks.
Add Butter or Olive Oil: Once cooked, drain the pasta and stir in some butter or olive oil for added richness and flavor.
Serve Immediately: Pastina tends to absorb liquid and can become too thick if left to sit. Serve it immediately for the best texture.
FAQ's
What is Pastina
If you've never had or heard of pastina before - get ready to be obsessed! Pastina is a type of tiny pasta that is often used in the wonderful world of Italian food. The word "pastina" literally means "little pasta" in Italian. Pastina comes in various shapes, such as stars, little balls, or other small forms, and is often used in soups, especially for children. It's also commonly prepared as a simple dish with butter and cheese.
How do you store basil vinaigrette?
In a tightly sealed container in the refrigerator for up to 1 week. It can also freeze beautifully for later use.
Similar Recipes
Pesto Pastina
Ingredients
- 1 cup acini di pepe aka pastina
- 2 tablespoons olive oil
- 4 cup vegetable broth
- ¼ cup mascarpone cheese
- ¾ cup grated parmesan cheese
- 1 lemon zested
- 2 tablespoons butter
- Kosher salt and freshly cracked black pepper to taste
- 1 recipe basil vinaigrette
Instructions
- Make the basil vinaigrette and set it aside.
- In a large heavy bottom pan or skillet, add the olive oil and the pasta and toast for 90 seconds until the pasta is golden and fragrant.
- Add the broth to the pasta and cook until the liquid is all absorbed.
- Remove from the heat and stir in 3-4 tablespoons of the basil vinaigrette and the mascarpone cheese.
- Add the parmesan cheese, butter and lemon zest. Season to taste with salt and pepper.
I love this Pasta!!!
Basil vinaigrette and pasta! A summer favorite!!