3 T. olive oil
2 cloves of minced garlic
1 1b. box of Acini Di Pepe (or any tiny, pearl-shaped pasta)
3 cups chicken broth
1 lemon, juiced
Warm olive oil in a pan over medium heat. Add the garlic and stir for one minute until fragrant. Add the pasta and stir for a few minutes until lightly toasted. Pour in the chicken broth and lemon juice and bring to a boil. Reduce heat to a simmer and cover until liquid is absorbed.
1 lemon, juiced and zested (you can use a cheese grater or zester to zest the lemon)
1/2 t. salt
1/2 t. pepper
1 bunch of green onions, chopped
Dried cranberries
Slivered almonds
Olive oil2 cloves of minced garlic
1 1b. box of Acini Di Pepe (or any tiny, pearl-shaped pasta)
3 cups chicken broth
1 lemon, juiced
Warm olive oil in a pan over medium heat. Add the garlic and stir for one minute until fragrant. Add the pasta and stir for a few minutes until lightly toasted. Pour in the chicken broth and lemon juice and bring to a boil. Reduce heat to a simmer and cover until liquid is absorbed.
1 lemon, juiced and zested (you can use a cheese grater or zester to zest the lemon)
1/2 t. salt
1/2 t. pepper
1 bunch of green onions, chopped
Dried cranberries
Slivered almonds
In a large bowl, toss the pasta with a drizzle of olive oil and the remaining lemon juice and zest. Add salt, pepper, and green onions. Add as many cranberries and almonds as desired.
This recipe is courtesy of Giada De Laurentiis from the Food Network, except that I took out a couple of ingredients of hers and put in some that I liked better. Enjoy!
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