Pastina Gasiov Recipes

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PASTINA GASIOV

I'm not sure on the spelling, but my Italian grandmother used to make this a lot when we were kids. Apparently it's usually considered baby food, but I still love it! (Pasta cooking time included in the time)

Provided by jakitcfw

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Pastina Gasiov image

Steps:

  • Cook the pasta (also called pastina because it's so small) as instructed on the box.
  • Drain the water out.
  • If using an electric stove, you can return the pot to the stove and use the residual heat for the next part.
  • If you are using a gas stove, you'll need to turn the stove on to low.
  • Add the other ingredients, mixing thoroughly and stirring frequently.
  • Add more cheese to taste.
  • Keep it on the heat for a few minutes to make sure the eggs are cooked.

Nutrition Facts : Calories 616.6, Fat 19.3, SaturatedFat 10.2, Cholesterol 196.8, Sodium 243, Carbohydrate 86.4, Fiber 3.6, Sugar 2.4, Protein 22.6

1 lb pasta, preferably ancine di pepe
1/4 cup parmesan cheese
3 eggs
4 tablespoons butter
1/4 cup milk

PASTINA WITH PEAS AND CARROTS

Giada recipie for her daughters 1st birthday. I tried it and couldn't stop eating it. I was surprised how much I loved it. I didn't have marscapone so I just used a full cream cheese bar. Definitly will make it again.

Provided by Sheila the Great

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10



Pastina With Peas and Carrots image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
  • In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

1/2 lb pastina or 1/2 lb other small-shaped pasta, such as farfallini
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup low-sodium chicken stock
1 cup frozen petite peas, thawed
1/2 cup cream cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
kosher salt
2 tablespoons chopped fresh basil leaves

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