Also known as “Italian penicillin,” pastina is great for when you’re under the weather. You’re going to want to save this recipe for this cold and flu season! Like and follow for more good eats xoxo!
INGREDIENTS:
1 large carrot stick, cut in chunks
1 medium yellow onion, halved
2 stalks celery, cut into chunks
3 cloves garlic, peeled
4.5 cups water
3 tbsp olive oil
1 cup orzo or acini de pepe
1.5 tbsp tomato paste
1/2 c pumpkin purée
1 sprig each, sage, rosemary, Greek oregano
1 bay leaf
1/6 tsp nutmeg
4.5 tsp @betterthanbouillon chicken or vegetable concentrate
Add cleaned carrot, celery, garlic, and onion to a pressure cooker with the water. Set to “soup” setting for 20 minutes with 5 minutes natural pressure release. Empty contents into a blender. Blend until liquified. Set aside. Add olive oil to a medium temperature pot. Add pasta and toast 30 seconds. Add tomato paste and stir 30 seconds. Add pumpkin and stir 30 seconds. Slowly pour broth from blender into pot, being sure to scrape up any browned bits from the bottom of the pot as you pour. Add rosemary, oregano, sage, bay leaf, nutmeg, and soup concentrate. Cover pot and bring to medium high heat until boiling. Reduce heat to low. Stir often until orzo is cooked. Top with vegetables or bacon!
Serves 4
Comments