Pastina in broth with butter and Parmesan. Pastina in broth with butter and Parmesan is a simple and tasty dish that we have all enjoyed, both as children and as adults, and it was the little soup my children loved most when they were kids. In reality it is a true comfort food, perfect especially when it’s cold and ideal for the whole family. To make it you’ll need a good Vegetable Broth or even better a good meat broth, but a homemade stock cube could work as well, or even fresh vegetables like celery, carrots and onions, peas, or potatoes and zucchini. Then cook the pastina in the broth and add Parmesan and butter at the end of cooking. But let’s go to the kitchen — you’ll see that if you haven’t yet prepared pastina with butter and Parmesan, its simplicity will astonish you as much as its flavor! Ready? Let’s prepare the little pasta soup with butter and Parmesan together; before we start cooking, remember that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pastina in broth with butter and Parmesan
- 1 carrot (large)
- 1 stalk celery
- Half onion
- 6 1/4 cups water
- 11 oz pastina (about 3 cups)
- 3.5 oz frozen peas (or fresh if in season (about 2/3 cup))
- to taste grated Parmesan cheese
- to taste butter
- to taste salt
Tools
- Pot
Preparation
To make pastina in broth with butter and Parmesan you can proceed in many ways, but the simplest is to start with a vegetable broth made from whatever vegetables you have at home. I had celery, carrots, onions and frozen peas at home, so I used exactly those. Instead of boiling the vegetables in the water and then removing them, I decided to finely chop them and enjoy them together with the other ingredients: a bit of veg is always good, don’t you think?
Rinse the celery and carrot, then peel them. Peel the onion as well and then finely chop everything with a knife into small cubes. Put them into a pot with some water,
add a handful of peas, season with salt, bring to a boil and cook for 15-20 minutes. Add the pastina to the broth — you’ll need about 1 1/4 cups of broth per 3.5 oz (100 g) of pastina; of course, adjust the amount of liquid depending on how brothy you want the dish.
Cook the pasta and once it’s cooked,
remove from the heat and, stirring often, add Parmesan or Grana to taste and butter. Stir until you obtain a creamy pastina and plate it. Finish, if you like, with a little more butter.
Storage and tips
Eat the pastina as soon as it’s made; do not prepare it in advance. The vegetable broth, however, can be prepared in advance and kept in the fridge for 3-4 days in an airtight container, or even frozen.
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