Categories: Pasta, Side Dish

Ingredients

• 2 cups acini di pepe (less than 1 pound)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup grated Parmigiano-Reggiano
• 1 tablespoon grated lemon zest
• 1 teaspoon freshly ground black pepper

Directions

1. Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.

2. Melt butter in same pot with oil. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).

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