My girls love this little tiny round pasta I buy to make what we’ve nicknamed Frog’s Eye Soup. It’s basically just chicken broth, carrots, and little tiny pastas. Sometimes I buy the little alphabet pastas for fun, but usually I use this tiny little round one, called ancini di pepe. (By the way when I just Googled ancini di pepe it seems to be very popular in some strange sounding salad with pineapple. I’m having a hard time imagining that.)
Yesterday for dinner I decided to use up the last of the ricotta cheese I had and made this very easy pasta dish I read about somewhere with the ancini di pepe.
Pasta with Ricotta
Ingredients
- 1 cup ancini di pepe pasta
- 2 tsp butter
- 1/2 cup ricotta cheese
Instructions
- Cook the pasta in boiling salted water until done, about 9 minutes.
- Drain but reserve a bit of the water in case the pasta is too dry at the end.
- Mix the pasta with the butter and ricotta. If it’s too dry, add a bit of the hot pasta water to moisten.
Served this with some leftover cream of broccoli soup that I’d made a few days ago. It was a big hit with the kids.
Love your cooking site! Frog’s Eye Salad is wonderful stuff. Very rich and creamy. The recipe I have makes 25 servings. It goes quickly when I take it to a potluck. It reminds me of tapioca, but people react better than they do to tapioca. 🙂