Broccoli Cheddar Pastina

 

Broccoli Cheddar Pastina

Ingredients

2 tablespoons butter (unsalted)

½ small yellow onion, finely diced

1 medium carrot, peeled and finely diced

2 garlic cloves, finely minced

1 cup pastina (such as acini di pepe)

¼ cup dry white wine

3 cups chicken or vegetable stock, plus extra if needed

2 cups broccoli florets, finely chopped

½ cup heavy whipping cream

1 ½ cups sharp cheddar cheese, shredded

¼ cup pecorino Romano or Parmesan cheese, finely grated

Kosher salt and freshly cracked black pepper, to taste

Instructions

In a large skillet set over medium heat, melt the butter until fully liquefied.

Add the chopped onion, carrot, and minced garlic. Sauté for about 5 minutes, stirring often, until the vegetables are softened and fragrant.

Stir in the pastina, then pour in the white wine. Cook while stirring continuously for about 1 minute, allowing the liquid to reduce slightly.

Add the broth, followed by the chopped broccoli. Increase the heat to medium-high and cook, stirring occasionally, until the pasta is tender (al dente) and most of the liquid has been absorbed.

Add extra broth or water if needed to maintain a creamy consistency.

Lower the heat to low. Stir in the heavy cream, then gradually add the cheeses a handful at a time, mixing well between each addition until melted and smooth.

Taste and season with salt and freshly ground black pepper as needed. Serve warm, topped with extra parmesan or pecorino Romano if desired.