Toasted Pastina Pilaf

Ingredients 

  • 3 tablespoons butter
  • 1 tablespoon tuscan herbs
  • 1 carrot, peeled and finely diced
  • 1 medium onion, finely diced
  • 1 stick celery, finely diced
  • 1 cup pastina, uncooked (1 cup=1/2 of a 12oz box)
  • 2 cups low sodium chicken broth
  • 1 cup frozen petit peas
  • salt, pepper to taste

 

Method 

  1. Cook and stir herbs, carrot, onion, celery and salt in hot butter until tender but not browned.
  2. Add pasta, cook and stir until lightly browned.
  3. Stir in chicken broth and parsley, salt and pepper to taste.
  4. Bring to boil, stir through peas. 
  5.  Reduce heat, cover and cook 5 minutes or until all liquid is absorbed.

 

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