Pastina Gasiov Recipes

PASTINA WITH PEAS AND CARROTS

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.

PASTINA WITH MILK AND EGGS

Steps:

• Bring the milk to a boil in a large, heavy saucepan. Stir often to keep it from burning on the bottom.
• Add the pastina and cook until it is al dente and the milk is thick like cream (be careful, once it starts to thicken it will do so quickly).
• Remove pan from heat and stir in the egg, cheese and salt and pepper.
• Serve at once.

PASTINA GASIOV

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.