Active Time

　　10 min

　　Total Time

　　20 min

　　

Ingredients

Serves 6 (side dish)

　　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

　　

Step 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.

　　

Step 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).