Creamy Truffle Pastina
Ingredients
The base
-
1 ½
cups
pastina pasta
-
4
cups
water
-
1
tbsp
vegetable stock paste
The aromatics
-
2
tbsp
olive oil
-
½
yellow onion
diced
-
3
cloves
garlic, minced
-
1
tsp
salt
-
½
tsp
ground pepper
The flavorings
-
¼
cup
white wine
-
zest of one
lemon
-
½
lemon
juice
-
½
cup
shredded parmesan cheese
-
½-1
tsp
minced white truffles in oil
-
2
tbsp
minced fresh basil
-
1
tbsp
minced fresh rosemary
-
2
tbsp
butter
The garnish
-
½
cup
Sante Nuts Candied Pecans
Instructions
- Warm water or vegetable stock in a medium-sized pot over low heat.
- In a large frying pan, heat olive oil and sauté onions and garlic until softened.
- Add salt and pepper, then stir in pastina noodles to coat.
- Mix in vegetable stock paste until combined.
- Deglaze with white wine or add hot water/broth, starting with 1 cup and simmering.
- Continue adding water/broth gradually, stirring until absorbed, until pastina is al dente and creamy.
- Stir in lemon zest, lemon juice, parmesan cheese, truffle sauce, basil, rosemary, and butter.
- Adjust seasoning as needed and serve topped with candied pecans and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
3-4
Calories
430
Total fat
26.7g
Total carbohydrates
38.6g
Total protein
10.2g
Sodium
1306mg
Cholesterol
22.5mg
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