Acini Di Pepe with Lemon Broth & Black Pepper

Harborwitch

I found this recipe in a cookbook that I've had hanging around for a long time. It's so simple, so soothing, and just plain great that I had to share it!

Acini Di Pepe with Lemon Broth & Roasted Black Pepper

Fill a large pot 2/3 full of water, bring to a boil and add 1 tbs salt and 6 oz. of Acini di Pepe (small round pasta). Cook according to package directions, drain and set aside.

While the pasta cooks:

Tie together in a bundle
2 sprigs Italian parsley
2 sprigs thyme
2 sprigs oregano
2 sprigs basil

In a medium saucepan: 4 cups chicken broth
the bundle of herbs
2 cloves garlic, crushed
2 TBS grated lemon zest

combine over medium heat to boiling. Cover and remove from the heat; let steep 15 minutes. Return to medium heat, remove herbs and discard. Add
2 TBS fresh lemon juice
the cooked pasta
freshly cracked roasted black peppercorns*
salt to taste (I used Lemon Salt Flakes- available on line from Chefjohnny.com)
Ladle into bowls; garnish with 2 TBS fresh snipped chives and freshly grated parmigiano

* To roast peppercorns: put a small skillet over med.high heat - when hot add whole peppercorns (about 2 to 3 TBS). Shake or stir over heat until they begin popping. Lower heat to low and partially cover. Continue to cook for several minutes, or until the peppercorns are almost double in size and smell like pepper heaven