Pesto and Pea Pastina

Pastina is one of those quick dishes that’s comforting and satisfying. Its the pasta that’s used in most traditional Italian wedding soups. In this version we amped up the flavor with lemon, pesto, peas, and cheese. Sneaking the peas in, is a great way to add some extra veggies to your kiddos diets.

March 19, 2024

Pesto and Pea Pastina

Alissa DiSanto
  • Cook Time
    <10 min
  • Total Time
    <20 min
  • Servings
  • Difficulty


  • 1/2lb pastina pasta
  • 3 cups vegetable stock
  • 2 tbsp olive oil
  • 1 lemon zested and juiced
  • ¼ cup pesto (homemade or store bought)
  • ¼ cup frozen peas
  • Salt + Pepper
  • ½ cup freshly grated pecorino romano cheese
  • Fresh basil to garnish


  1. Add vegetable stock to a medium sized pot and bring to a boil over high heat.
  2. Add pastina and stir thoroughly. Cook uncovered for 4-5 minutes or until most of the liquid has been absorbed.
  3. Once most of the liquid has been absorbed by the pastina, add the lemon zest and juice, olive oil and pesto. Stir until fully combined and season with salt and pepper.
  4. Toss in the frozen peas and stir again. These just need to warm through which only take a minute or so. You want them to keep their nice vibrant green color.
  5. Remove from the heat and add in the freshly grated romano cheese.
  6. Divide between bowls and garnish with more cheese and some fresh basil. You could even give it an extra drizzle of olive oil.

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