Garlic Parmesan Pastina with Pesto
This creamy Garlic Parmesan Pastina with Pesto cooks in one pan with buttery garlic, chicken broth, and a spoonful of pesto for an easy, comforting meal.
Servings: 5
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.
The pastina will thicken as it sits. You will need to add more broth, to loosen, as needed.
Nutrition
Calories: 392kcal | Carbohydrates: 30g | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 1092mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 1mg