Lemon Pepper Acini di Pepe
A bright and peppery pasta dish made with tiny acini di pepe pasta, butter, olive oil, and Parmigiano-Reggiano cheese, brightened with fresh lemon zest and black pepper.
4 servings
17 min
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Ingredients
- •2 cups acini di pepe (less than 1 pound)
- •2 tablespoons unsalted butter
- •1 tablespoon olive oil
- •½ cup grated Parmigiano-Reggiano
- •1 tablespoon grated lemon zest
- •1 teaspoon freshly ground black pepper
Cooking Instructions
- 1.
Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.
12 min
- 2.
Melt butter in same pot with oil. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).
5 min
