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Garlic Parmesan Pastina with Pesto
Pastina will always remind me of my mom and Nonna, but sometimes I like to change up my bowl a little. This Garlic Parmesan Pastina with Pesto has buttery garlic, plenty of Parmesan, and just a spoonful of pesto for a little basil flavor. The pasta cooks right in the broth, so there’s no draining and every bite has flavor.
I make this when I want something warm and comforting but don’t feel like taking on a whole dinner project. It’s about 25 minutes from start to finish, and a jar of pesto does some of the work for me. One pan, a handful of ingredients, and I can sit down with my bowl instead of standing over a sink full of dishes.
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Equipment
- 1 Large, deep pan with sides
Ingredients
- 4 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 cup uncooked pastina orzo, d'italini, small shells also work
- 3½ cups chicken broth plus more as needed
- 1 teaspoon chicken bouillon powder
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon pesto
- Chopped fresh parsley for garnish
Instructions
- Cook the garlic. Melt the butter in a large, deep pan over medium heat. Add the garlic and cook for 1–2 minutes, stirring, until fragrant and lightly golden. Watch closely so it doesn’t burn.
- Toast the pastina. Stir in the uncooked pastina and cook for 2–3 minutes, stirring frequently. Add pesto and cook for another 2-3 minutes.
- Add the broth. Pour in the chicken broth and stir in the bouillon powder. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
- Cook the pasta. Simmer uncovered, stirring often to prevent sticking, until the pastina is al dente. Use the package cooking time as a guide and add a splash of broth if the pan gets too dry.
- Make it creamy. Stir in the heavy cream and Parmesan and warm through over low heat. Add parsley for garnish. Add a splash of broth if needed to loosen.
- Serve. Garnish with fresh parsley and serve right away.
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. This one is so easy and cozy, I hope you love it!
Tips for Making This Recipe
- Add the Parmesan off the heat. Freshly grated Parmesan melts more smoothly. Stir it in after removing the pan from the heat to keep the sauce creamy.
- Loosen up leftovers. Pastina absorbs broth as it sits. Add a splash of broth or milk when reheating over low heat, stirring until creamy again.
- Taste before adding salt. The broth, bouillon, pesto, and Parmesan all add salt. Use low-sodium broth if you prefer more control, then taste once everything is mixed together.
Frequently Asked Questions
Can I add protein to this pastina?
Can I make it without pesto?
Can I use a different pasta shape?
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It’s the perfect Monday night meal because the week is hectic as it is, I don’t need dinner to be complicated! Hope you love it!