Lemon Pepper Acini di Pepe
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?
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Lemon Pepper Acini di PepeRomulo Yanes
Recipe information
Total Time
20 min
Yield
Serves 6 (side dish)
Ingredients
2 cups acini di pepe (less than 1 pound)
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup grated Parmigiano-Reggiano
1 tablespoon grated lemon zest
1 teaspoon freshly ground black pepper
Preparation
Step 1
Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.
Step 2
Melt butter in same pot with oil. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).
