CHAOS TO COMFORT · LITTLE BOWLS OF COMFORT
Six ways to make a bowl of pastina.
My little one would eat pastina every day if I let him. It’s tiny pasta, and it goes with just about anything. Here are six ways to make it, from egg and cheese to creamy broccoli ricotta.
BOWL 01
Egg & Cheese
- Cook the pastina in just enough water to cover it, following the package timing.
- Turn the heat down to low. In a bowl, whisk 1 egg with about ¼ cup of grated cheese.
- Stir the egg mixture into the hot pastina and keep stirring over low heat until the egg is fully cooked. Let cool a little before serving.
Start with a little water so the finished bowl stays creamy.
BOWL 02
A Little Oil
- Cook the pastina in lightly salted water. Drain it, keeping a spoonful of the cooking water.
- Stir in 1 tablespoon of oil. I usually use regular oil, but you can use whichever oil you like.
- Let cool a little before serving.
Have leftover pasta sauce? Stir in 1–2 tablespoons.
BOWL 03
Veggie Purée
- Cook the pastina in lightly salted water, then drain.
- Mix in 1–2 tablespoons of your favourite vegetable purée. Sweet potato, peas, broccoli, and carrots all work.
- Add a little Parmesan if you like, then let cool a little before serving.
BOWL 04
Buttery Pastina with Meatballs
- Cook the pastina, then drain.
- Stir in 1 tablespoon of margarine and add fully cooked homemade meatballs. Break them into small pieces or make a batch of mini pork meatballs.
- Finish with grated Parmesan.
Want a soup version? Try my Blended Veggie Pastina Soup.
BOWL 05
Pastina Mac & Cheese
- Cook the pastina in lightly salted water, then drain.
- Stir in 1 tablespoon of powdered cheese while the pasta is warm. I get mine at Bulk Barn.
- Stir well and serve.
BOWL 06
Broccoli Ricotta Pastina
What you’ll need
1 cup dry pastina, 2 cups broccoli florets, ½ cup ricotta, ¼ cup grated Parmesan, and up to ½ cup reserved pasta water.
- Cook 1 cup of dry pastina according to the package directions. Scoop out ½ cup of the cooking water before draining.
- Steam or boil 2 cups of broccoli florets until very tender. Drain the broccoli and mash it with a fork.
- Stir ½ cup ricotta and ¼ cup grated Parmesan into the broccoli. Add the warm pastina, then stir in the reserved cooking water a spoonful at a time until creamy.
- Taste and season as needed. Serve warm.
