Lemon Pastina
This Lemon Pastina captures the essence of Avgolemono with a creamy, luscious texture and bright citrus flavor, with a hint of dill.
Servings 3 people
Ingredients
- 1 tbsp olive oil
- 5 garlic cloves minced
- 4 cups chicken broth
- 1 - 1 1/2 lemons juiced
- 1 egg
- 1/2 lb pastina
- 1 tbsp dill roughly chopped
Instructions
- In a pot over low to medium heat, drizzle in some olive oil. Once hot, add the minced garlic and cook for about 1-2 minutes, until soft and fragrant.
- Pour in the chicken broth and lemon juice. Bring the mixture to a simmer, then reduce the heat to low.
- In a separate bowl, beat the egg. Slowly drizzle in the hot broth while continuously whisking to gradually bring the egg up to temperature without cooking it. Continue until you've added about 2 cups of broth.
- Pour the eggy broth mixture back into the pot and raise the heat to low-medium. Add in the pastina and cook until al dente (this will take longer than the package). Stir a few times per minute to prevent the pasta from sticking to the bottom of the pot.
- By the time the pasta reaches al dente, the consistency should be slightly loose. If it’s too loose, don’t worry—the pasta will continue to absorb liquid.If it’s not loose enough, simply add more broth, 1/4 cup at a time.
- Add in the dill and serve.