This Creamy Pastina al Limone is my spin on the classic and the true definition of a hug in a bowl. My secret ingredient is real dairy milk. It adds the ultimate creaminess and is the perfect weeknight meal to enjoy during winter!
How To Make My Creamy Pastina al Limone
Here’s a video of exactly how I made my Creamy Pastina al Limone! For another delicious version of this dish, check out my 30 Minute Comforting Pastina recipe.
Ingredients
- 3 cups chicken stock
- 1 ½ cups whole milk
- 1 ¼ cups pastina (or acini di pepe)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- Zest 1 lemon (2 teaspoons), plus more for garish
- Juice 1 to 2 lemons (2 to 4 tablespoons), depending on preference
- ¼ cup freshly grated Parmigiano Reggiano, plus more for serving
- Extra-virgin olive oil, for serving (optional)
- Lemon wedges for serving (optional)
Step-By-Step Recipe Method
- Add chicken stock and whole milk to a medium pot over medium- high heat. Stir occasionally and bring to a gentle boil.
- Once boiling, stir the pastina in and season with salt and pepper. Cook according to package instructions over medium to medium-high heat, stirring often until cooked through and most of the liquid is absorbed, about 6 to 7 minutes.
- Remove from heat and quickly add in the butter, Parmigianno Reggiano, lemon zest, and lemon juice. Stir vigorously until well combined.
- Transfer to serving bowls and garnish with a drizzle of olive oil, additional Parmigianno Reggiano, lemon zest and freshly cracked pepper.