Pesto and Goat Cheese Pastina

This Pesto and Goat Cheese Pastina is a simple, satisfying dish that comes together quickly. The acini di pepe simmers in a rich broth until tender, then gets tossed with homemade pesto, goat cheese, and a squeeze of lemon for a fresh, creamy finish. It’s comforting on its own but also pairs well with grilled chicken, shrimp, or salmon for an easy, weeknight dinner.

For the pesto:

2 cups basil, loosely packed

2.25 oz pine nuts

1/2 cup good olive oil

Juice from 1/2 lemon

2-3 garlic cloves (to taste)

Salt and pepper, to taste

1 cup freshly grated parmesan (to taste)

For the pastina:

1 cup acini de pepe

3 - 3.5 cups chicken broth (depending on desired soupiness)

1-2 tbsp butter

Salt and black pepper, to taste

2 cloves garlic, grated (to taste)

Freshly grated parmesan, to taste

1 oz goat cheese

Juice from 1/2 lemon (to taste)

1/3 cup homemade pesto (to taste)

1/2 tsp red pepper flakes (optional)

1. Heat a dry pan over medium/low heat. Pour in your pine nuts and toast for about 7 minutes or until lightly toasted, stirring occasionally. Keep a close eye, you don’t want these to burn.

2. In food processor or blender, combine all your ingredients for the pesto. Blend until smooth and set aside,

3. Bring the chicken broth, 1/2 tablespoon of butter, and a pinch of salt and pepper to a gentle boil. Once boiling, reduce the heat to a simmer.

4. Add the acini di pepe and stir. Let it simmer for 10–12 minutes, stirring occasionally, until most of the liquid is absorbed and the pastina is tender.

5. Stir in the grated garlic, remaining butter, Parmesan cheese, and goat cheese. Stir until smooth and creamy.

6. Finish with the homemade pesto and a squeeze of lemon juice, stir. Taste and adjust the seasonings if needed.

7. Serve immediately, garnishing with extra Parmesan, lemon zest, red pepper, and a drizzle of your favorite olive oil. Enjoy!

Prep Time: 10-15 minutes

Cook Time: 15 minutes

Servings: 2