Miso Pea Pastina

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By Anna Luisa Rodriguez

In Italy, pastina (“little pasta”) is simply a brothy crockery that’s besides known arsenic “penicillin soup,” acknowledgment to its comforting, nourishing qualities. Traditionally made with soffritto (carrot, celery and onion), broth, tiny pasta and parmesan, this verdant mentation is simply a springtime twist connected the beloved classic. Peas and caller herbs springiness the pasta a greenish hue and sweet, aromatic flavor, portion miso, citrus and pecorino Romano supply punchy contrast. Parmesan is besides delicious successful this dish, lending a nuttier, much subtle flavor.

From nutrient writer and erstwhile Food editorial adjutant Anna Luisa Rodriguez.

Ingredients

measuring cup

Servings: 6-8 (makes astir 9 cups)

8 cups no-salt-added rootlike broth
One (16-ounce) container frozen peas (no request to defrost; spot Substitutions)
3 tablespoons shiro (white) miso
1/4 cupful caller tender herbs, specified arsenic mint, chives oregon basil, astir chopped, positive much for optional garnish
1/2 spoon good salt
2 tablespoons olive oil, positive much for serving
4 ail cloves, thinly sliced
2 cups (12 ounces) pastina pasta, specified arsenic stelline oregon acini di pepe (see Substitutions)
1 lemon, halved
1 tablespoonful unsalted food (optional)
1/3 cupful (1 ounce) finely grated pecorino Romano, positive much for serving

Nutritional Facts

Per serving (generous 1 cup), based connected 8

Calories
279
Fat
8 g
Saturated Fat
1 g
Carbohydrates
43 g
Sodium
318 mg
Cholesterol
4 mg
Protein
10 g
Fiber
5 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer and erstwhile Food editorial adjutant Anna Luisa Rodriguez.

Tested by Anna Luisa Rodriguez and Olga Massov.

Published May 7, 2025

Updated March 18, 2026