Friday, January 16, 2015

Lemon Pepper Acini di Pepe

Lemon Pepper Acini di Pepe

Lemon Pepper <em>Acini di Pepe</em> recipe

This small, round pasta is named for its resemblance to peppercorns, so why not pair it with black pepper, which, along with lemon, adds brightness to the parmesan? 
The pasta is VERY starchy! I ended up rinsing it and it turned out fine.
I believe replacing the recipe with couscous or other smallish pastas will work the same.
  • 2 cups acini di pepe
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan
  • 1/2 cup shredded old cheddar (optional)
  • 1 tablespoon grated lemon zest
  • 2 teaspoon freshly ground black pepper


Cook acini in a large pot of boiling salted water (2 teaspoons salt for 8cups water)
until al dente. Reserve 1 cup cooking water, then drain pasta and rinse.
Melt butter in same pot with lemon, pepper and cheese. 
Remove from heat and stir in 1/2 cup of the reserved cooking water.
Add pasta and stir.

"Bon Appetit!"

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