24 Delicious Acini de Pepe Recipes for Every Occasion

Unlock the secret to versatile and delightful meals with our roundup of 24 delicious Acini de Pepe recipes! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for seasonal favorites to impress your guests, these tiny pasta pearls are your ticket to a world of flavor. Dive in and discover how Acini de Pepe can transform your cooking game—one bite at a time!

Lemon Garlic Acini de Pepe with Shrimp

Nothing heralds the arrival of summer quite like the bright, zesty flavors of lemon and garlic, perfectly paired with the delicate, pearl-like acini de pepe and succulent shrimp in this dish. It’s a symphony of flavors that dances on the palate, offering a refreshing yet satisfying meal that’s as beautiful to behold as it is to savor.

Ingredients

• 1 cup acini de pepe
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the acini de pepe and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, seasoning with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Return the cooked pasta and shrimp to the skillet with the garlic. Add lemon zest and juice, tossing everything together to combine evenly.
5. Garnish with fresh parsley before serving for a pop of color and freshness.

Just as the dish comes together with minimal effort, the result is a harmonious blend of textures—from the tender shrimp to the slightly chewy pasta—all enveloped in a vibrant, lemony garlic sauce. Serve it al fresco with a crisp white wine to elevate the dining experience.

Creamy Mushroom Acini de Pepe

Gracefully combining the earthy tones of mushrooms with the delicate texture of acini de pepe, this dish offers a comforting yet sophisticated take on pasta. Perfect for a cozy dinner, it’s a testament to how simple ingredients can create a truly memorable meal.

Ingredients

• 1 cup acini de pepe pasta
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cups sliced cremini mushrooms
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the acini de pepe and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat until the butter is melted and foamy.
3. Add the mushrooms and shallot to the skillet. Cook, stirring occasionally, until the mushrooms are golden and the shallot is translucent, about 5 minutes.
4. Stir in the garlic and cook for 1 minute, until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
5. Reduce the heat to low. Pour in the heavy cream, stirring gently to combine. Simmer for 2 minutes to thicken slightly.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Tip: Reserve a bit of pasta water to adjust the sauce’s consistency if needed.
7. Stir in the Parmesan cheese, salt, and pepper until the cheese is melted and the pasta is well coated.
8. Garnish with chopped parsley before serving. Tip: For an extra touch of elegance, serve with a drizzle of truffle oil.

Unveiling a creamy, velvety sauce that clings to each tiny pasta pearl, this dish is a harmonious blend of rich and earthy flavors. Serve it in warmed bowls to enhance its comforting appeal, or alongside a crisp green salad for a balanced meal.

Acini de Pepe Salad with Fresh Vegetables

Harvesting the essence of summer, this Acini de Pepe Salad with Fresh Vegetables is a vibrant, refreshing dish that marries the delicate pearls of pasta with the crispness of seasonal produce. Perfect for picnics or as a light lunch, it’s a celebration of textures and flavors that will delight the palate.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups water
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Add 1 cup of Acini de Pepe pasta to the boiling water, reduce heat to medium, and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, prepare an ice bath by filling a large bowl with cold water and ice cubes.
4. Drain the cooked pasta and immediately plunge it into the ice bath to stop the cooking process, ensuring the pasta retains its al dente texture.
5. After 2 minutes, drain the pasta again and transfer it to a large mixing bowl.
6. Add 1/2 cup diced cucumber, 1/2 cup diced red bell pepper, and 1/4 cup finely chopped red onion to the bowl with the pasta.
7. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper to create the dressing.
8. Pour the dressing over the pasta and vegetables, tossing gently to coat everything evenly.
9. Fold in 1/4 cup chopped fresh parsley for a burst of color and freshness.
10. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Garnished with additional parsley or served alongside grilled chicken, this salad offers a delightful contrast of textures, from the tender pasta to the crunchy vegetables, all brought together by the zesty dressing. Its bright, fresh flavors make it a standout dish for any summer gathering.

Spicy Acini de Pepe with Sausage

Nothing quite compares to the comforting embrace of a well-crafted pasta dish, especially when it involves the delightful texture of acini de pepe paired with the bold flavors of spicy sausage. This dish is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casing removed
• 1 cup acini de pepe pasta
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 lb spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in 1 cup acini de pepe pasta, toasting lightly for 2 minutes to enhance its nutty flavor.
4. Pour in 2 cups chicken broth, bringing the mixture to a boil, then reduce heat to a simmer and cover, cooking for 10 minutes.
5. Uncover and stir in 1/2 cup heavy cream and 1/4 tsp red pepper flakes, cooking for an additional 2 minutes until the sauce thickens slightly.
6. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
7. Season with salt to taste, ensuring the flavors are balanced.

Offering a perfect balance of creamy texture and spicy kick, this dish is best served immediately, garnished with extra Parmesan and a sprinkle of fresh herbs for a touch of color and freshness.

Acini de Pepe with Pesto and Cherry Tomatoes

Harmoniously blending the delicate texture of Acini de Pepe with the vibrant freshness of homemade pesto and the sweet burst of cherry tomatoes, this dish is a celebration of summer’s bounty. Its simplicity belies the depth of flavor, making it a perfect choice for both weeknight dinners and elegant gatherings.

Ingredients

• 1 cup Acini de Pepe
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 1 pint cherry tomatoes, halved
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 cup Acini de Pepe and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, and 2 garlic cloves in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until the pesto is smooth. Tip: For a brighter flavor, add a squeeze of lemon juice.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Return the pasta to the pot.
5. Add the pesto and reserved pasta water to the pot, stirring to coat the pasta evenly. Tip: The pasta water helps the pesto adhere to the pasta.
6. Gently fold in 1 pint halved cherry tomatoes and heat over low for 1 minute, just to warm the tomatoes.
7. Season with salt to taste and serve immediately.

Juxtaposing the creamy pesto with the al dente pasta and juicy tomatoes creates a dish that’s as pleasing to the palate as it is to the eye. Serve it in a shallow bowl to showcase its vibrant colors, or alongside grilled chicken for a heartier meal.

Cheesy Baked Acini de Pepe

Gracefully combining the comfort of pasta with the indulgent richness of cheese, this Cheesy Baked Acini de Pepe is a dish that promises to delight the senses with its creamy texture and depth of flavor.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat the oven to 350°F and lightly grease a baking dish.
2. Cook the Acini de Pepe pasta according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 1 minute until golden.
4. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in the cheddar and Parmesan cheeses until fully melted and smooth.
6. Season the cheese sauce with salt, pepper, and garlic powder, then fold in the cooked pasta until evenly coated.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is lightly golden and bubbly.
8. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.

This dish emerges from the oven with a beautifully golden crust, hiding a creamy, cheesy interior that’s perfectly balanced with the slight bite of the pasta. Try serving it alongside a crisp green salad for a delightful contrast in textures.

Acini de Pepe Soup with Chicken

Elegant yet comforting, this Acini de Pepe Soup with Chicken is a delightful blend of tender pasta, succulent chicken, and a rich, savory broth that promises to warm the soul. Perfect for any season, it’s a dish that marries simplicity with sophistication, offering a taste of home with every spoonful.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cubed
• 6 cups chicken broth
• 1 cup Acini de Pepe pasta
• 1 cup diced carrots
• 1 cup diced celery
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and 2 cloves minced garlic, sautéing until translucent, about 5 minutes.
3. Add 1 lb cubed chicken breasts, cooking until no longer pink, approximately 7 minutes.
4. Pour in 6 cups chicken broth, bringing the mixture to a gentle boil.
5. Stir in 1 cup Acini de Pepe pasta, 1 cup diced carrots, and 1 cup diced celery, reducing heat to simmer.
6. Season with 1 tsp dried thyme, 1 tsp dried rosemary, salt, and pepper, then cover and cook for 15 minutes, or until pasta is al dente.
7. Garnish with 2 tbsp chopped fresh parsley before serving.

Hearty and flavorful, this soup’s tender pasta and vegetables swim in a deeply savory broth, with the chicken adding a satisfying protein punch. Serve it with a crusty bread for dipping, or sprinkle with grated Parmesan for an extra layer of flavor.

Garlic Butter Acini de Pepe with Spinach

Venturing into the realm of comforting yet sophisticated pasta dishes, this Garlic Butter Acini de Pepe with Spinach marries the delicate texture of tiny pasta pearls with the rich, aromatic embrace of garlic-infused butter and the fresh, verdant notes of spinach. Perfect for a cozy dinner or an elegant side, this dish promises to delight with its harmonious flavors and effortless charm.

Ingredients

• 1 cup Acini de Pepe pasta
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 cup Acini de Pepe pasta and cook for 8 minutes, or until al dente. Drain and set aside.
2. In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Add the cooked pasta to the skillet, tossing to coat evenly with the garlic butter. Tip: For an extra layer of flavor, let the pasta sit in the garlic butter for a minute before stirring.
4. Stir in 2 cups roughly chopped fresh spinach, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, just until the spinach wilts. Tip: Adding the spinach last preserves its vibrant color and nutrients.
5. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese, tossing gently to combine. Tip: For a richer dish, reserve some Parmesan to sprinkle on top before serving.

Finished with a sprinkle of Parmesan, this dish offers a delightful contrast between the creamy, buttery pasta and the slight crunch of wilted spinach. Serve it alongside a crisp white wine or as a standout side to roasted chicken for a meal that’s as nourishing as it is indulgent.

Acini de Pepe with Roasted Red Peppers and Feta

This delightful dish combines the tiny, pearl-like acini de pepe pasta with the sweet, smoky flavors of roasted red peppers and the tangy sharpness of feta cheese, creating a harmonious blend of textures and tastes that’s both comforting and sophisticated.

Ingredients

• 1 cup acini de pepe pasta
• 2 cups roasted red peppers, sliced
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 cup acini de pepe pasta and cook for 8 minutes, or until al dente. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant.
3. Add 2 cups sliced roasted red peppers to the skillet. Cook for 3 minutes, stirring occasionally, to warm through and blend flavors.
4. Combine the cooked pasta with the pepper mixture in the skillet. Season with 1/4 tsp salt and 1/4 tsp black pepper, tossing gently to mix.
5. Remove from heat and sprinkle 1/2 cup crumbled feta cheese over the top. Let sit for 1 minute to allow the cheese to soften slightly.
6. Serve warm, garnished with additional feta if desired. The dish is best enjoyed immediately for optimal texture and flavor.

Silky smooth pasta pairs beautifully with the tender, vibrant peppers and creamy feta, offering a dish that’s as pleasing to the eye as it is to the palate. Consider serving it alongside a crisp green salad or as a standout side at your next dinner party.

Acini de Pepe Carbonara

Nothing embodies the comfort of Italian cuisine quite like a bowl of Acini de Pepe Carbonara, a dish that marries the delicate texture of tiny pasta pearls with the rich, creamy embrace of classic carbonara sauce. Perfect for a sophisticated weeknight dinner or a lavish weekend brunch, this recipe promises to transport your senses straight to the heart of Rome with every bite.

Ingredients

• 1 cup Acini de Pepe pasta
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 cup Acini de Pepe pasta and cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 slices chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the skillet.
3. In the same skillet, add 1 clove minced garlic and sauté for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. In a medium bowl, whisk together 2 large eggs, 1/2 cup grated Parmesan cheese, 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5. Reduce the heat to low and quickly stir the cooked pasta into the skillet with the garlic. Remove from heat and immediately pour the egg mixture over the pasta, tossing quickly to coat the pasta without scrambling the eggs. Tip: The residual heat will cook the eggs to a creamy consistency.
6. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until desired consistency is reached. Stir in the cooked bacon.
7. Serve immediately, garnished with additional Parmesan cheese and black pepper if desired. Tip: For an extra touch of elegance, serve with a side of roasted asparagus or a crisp green salad.

Silky and luxurious, this Acini de Pepe Carbonara offers a delightful contrast between the creamy sauce and the slight chew of the pasta. The smoky bacon and sharp Parmesan elevate the dish, making it a memorable meal that’s as pleasing to the palate as it is to the eye.

Acini de Pepe with Sun-Dried Tomatoes and Olives

Meticulously crafted for those who cherish the finer details in their culinary adventures, this dish combines the delicate texture of Acini de Pepe with the robust flavors of sun-dried tomatoes and olives, creating a harmonious blend that’s both comforting and sophisticated.

Ingredients

• 1 cup Acini de Pepe
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 2 cups vegetable broth
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and red pepper flakes to the skillet, sautéing until fragrant, approximately 30 seconds.
3. Stir in the Acini de Pepe, toasting lightly for 2 minutes to enhance its nutty flavor.
4. Pour in the vegetable broth, adding salt, and bring to a gentle boil.
5. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
6. Uncover and add the sun-dried tomatoes and Kalamata olives, cooking for an additional 5 minutes until the pasta is al dente and the liquid is mostly absorbed.
7. Remove from heat and stir in the fresh basil and Parmesan cheese until well combined.

Unveil a dish where the tender pearls of pasta are perfectly complemented by the tangy sun-dried tomatoes and briny olives, offering a delightful contrast in every bite. Serve it as a standalone meal or pair it with a crisp white wine for an elevated dining experience.

Acini de Pepe with Lemon and Herbs

Delightfully light and refreshing, this Acini de Pepe with Lemon and Herbs is a perfect dish for those warm summer evenings when you crave something both comforting and vibrant. The tiny pasta pearls, bathed in a zesty lemon and herb dressing, offer a delightful texture and a burst of flavor that’s sure to impress.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 cup Acini de Pepe pasta to the boiling water and cook for 8 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, in a large bowl, whisk together 2 tbsp olive oil, the zest and juice of 1 lemon, 2 tbsp fresh parsley, 1 tbsp fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper to create the dressing.
4. Drain the pasta well and immediately add it to the bowl with the dressing, tossing gently to coat the pasta evenly.
5. Let the pasta sit for 5 minutes to absorb the flavors, then give it one final gentle toss before serving.

Here, the Acini de Pepe transforms into a dish with a wonderfully tender yet slightly chewy texture, enveloped in a bright and herby lemon dressing. Serve it chilled for a refreshing summer salad or slightly warm as a comforting side dish to grilled meats or seafood.

Acini de Pepe with Grilled Chicken and Pesto

Savory and satisfying, this Acini de Pepe with Grilled Chicken and Pesto combines the delicate texture of tiny pasta pearls with the robust flavors of charred chicken and vibrant basil pesto, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 cups fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 cup Acini de Pepe pasta and cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
2. Preheat grill to medium-high heat (375°F). Brush 2 boneless, skinless chicken breasts with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. In a food processor, combine 2 cups fresh basil leaves, 1/4 cup grated Parmesan cheese, 2 tbsp pine nuts, 2 cloves garlic, remaining olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Process until smooth.
5. Toss the cooked pasta with the pesto until evenly coated. Top with sliced grilled chicken.
6. Tip: For an extra flavor boost, toast the pine nuts in a dry skillet over medium heat until golden before adding to the pesto.
7. Tip: Reserve 1/4 cup of pasta water before draining to adjust the pesto’s consistency if needed.
8. Tip: Let the chicken rest after grilling to ensure juices redistribute, keeping the meat moist and tender.

Kaleidoscopic in its appeal, this dish offers a delightful contrast between the creamy pesto-coated pasta and the smoky, succulent chicken. Serve it with a sprinkle of extra Parmesan and a drizzle of olive oil for an elegant presentation that’s sure to impress.

Acini de Pepe with Butternut Squash and Sage

Nothing embodies the essence of autumn quite like the harmonious blend of sweet butternut squash and aromatic sage, perfectly complemented by the delicate texture of acini de pepe. This dish is a celebration of seasonal flavors, offering a comforting yet sophisticated option for any dinner table.

Ingredients

• 1 cup acini de pepe
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tbsp fresh sage, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper on the prepared baking sheet. Roast for 25 minutes, or until tender and lightly caramelized, stirring halfway through.
3. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the sage and cook for 1 minute, until fragrant.
4. Add the acini de pepe to the skillet, stirring to coat with the sage-infused oil. Toast the pasta for 2 minutes, stirring constantly.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, or until the pasta is al dente and the broth is mostly absorbed.
6. Gently fold in the roasted butternut squash and Parmesan cheese until well combined. Serve immediately.

Zesty and vibrant, this dish boasts a creamy texture with pops of sweetness from the squash, all tied together with the earthy notes of sage. For an extra touch of elegance, garnish with a sprinkle of crispy sage leaves or a drizzle of truffle oil before serving.

Acini de Pepe with Bacon and Peas

On a bustling evening, nothing comforts the soul quite like a bowl of Acini de Pepe with Bacon and Peas, a dish that marries the simplicity of Italian pasta with the hearty flavors of American cuisine. This elegant yet approachable recipe promises a delightful interplay of textures and tastes, perfect for any season.

Ingredients

• 1 cup Acini de Pepe pasta
• 4 slices bacon, chopped
• 1 cup frozen peas
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the Acini de Pepe pasta and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
3. Add the frozen peas to the skillet with the bacon drippings. Cook, stirring occasionally, until the peas are heated through, about 3 minutes. Tip: This step infuses the peas with a smoky flavor.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Return the pasta to the pot.
5. Add the cooked bacon, peas, reserved pasta water, butter, Parmesan cheese, salt, and pepper to the pot with the pasta. Stir over low heat until the butter is melted and the ingredients are well combined, about 2 minutes. Tip: The reserved pasta water helps create a silky sauce.

Hearty and satisfying, this dish boasts a creamy texture with pops of sweetness from the peas and a smoky depth from the bacon. Serve it in warmed bowls for an extra touch of comfort, or alongside a crisp green salad for a balanced meal.

Acini de Pepe with Shrimp and Asparagus

Radiating with the freshness of spring, this dish combines the delicate texture of acini de pepe with the succulent sweetness of shrimp and the crisp tenderness of asparagus, creating a harmonious blend that’s both light and satisfying.

Ingredients

• 1 cup acini de pepe
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the acini de pepe and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, garlic, salt, and pepper, cooking until the shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the asparagus pieces and sauté until bright green and tender-crisp, about 4 minutes. Tip: For even cooking, cut asparagus spears diagonally into uniform pieces.
4. Return the cooked shrimp and pasta to the skillet with the asparagus. Add the Parmesan cheese and lemon juice, tossing gently to combine. Tip: The residual heat will melt the cheese, creating a light sauce that coats the pasta and shrimp beautifully.
5. Cook for an additional 2 minutes, stirring occasionally, until everything is heated through. Tip: For an extra burst of flavor, garnish with freshly chopped parsley or basil before serving.

Yielded is a dish where the tiny pearls of pasta offer a delightful contrast to the firm shrimp and crisp asparagus, all brought together with a bright, lemony finish. Perfect for a sophisticated weeknight dinner or as a standout dish at your next gathering.

Acini de Pepe with Tomato Basil Sauce

On a bustling evening, nothing comforts the soul quite like a bowl of Acini de Pepe with Tomato Basil Sauce, a dish that marries the delicate texture of tiny pasta pearls with the vibrant freshness of tomato and basil. This recipe is a testament to the beauty of simplicity, transforming humble ingredients into a meal that’s both nourishing and elegant.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 cup Acini de Pepe pasta and cook for 8 minutes, stirring occasionally, until al dente. Tip: Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant.
3. Add 1 can diced tomatoes to the skillet, along with 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens. Tip: Crush the tomatoes with the back of a spoon for a smoother sauce.
4. Drain the pasta and add it to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Remove from heat and stir in 1/4 cup chopped fresh basil and 1/4 cup grated Parmesan cheese. Tip: For an extra flavor boost, add a pinch of red pepper flakes with the garlic.

Unveil a dish where the Acini de Pepe’s tender pearls are enveloped in a rich, herbaceous sauce, offering a delightful contrast of textures. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a meal that’s as satisfying as it is sophisticated.

Acini de Pepe with Roasted Garlic and Parmesan

Elegant in its simplicity yet rich in flavor, this Acini de Pepe with Roasted Garlic and Parmesan transforms humble ingredients into a dish that’s both comforting and sophisticated. Perfect for a cozy dinner or as a refined side, its creamy texture and deep, aromatic flavors are sure to impress.

Ingredients

• 1 cup Acini de Pepe pasta
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups water

Instructions

1. Preheat your oven to 400°F. Place the peeled garlic cloves on a small piece of aluminum foil, drizzle with 1 tbsp olive oil, and wrap tightly. Roast in the oven for 20 minutes, or until the garlic is soft and golden.
2. While the garlic roasts, bring 2 cups of water to a boil in a medium saucepan. Add the Acini de Pepe pasta and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the saucepan.
4. Mash the roasted garlic into a paste and add it to the pasta along with the remaining 1 tbsp olive oil, Parmesan cheese, salt, and pepper. Stir well to combine, adding the reserved cooking water as needed to reach a creamy consistency.
5. Serve immediately, garnished with additional Parmesan cheese if desired. Tip: For an extra layer of flavor, toast the Acini de Pepe in a dry pan before boiling to enhance its nutty taste. Tip: Reserve more cooking water than you think you’ll need; it’s easier to adjust the sauce’s consistency. Tip: Freshly grated Parmesan melts more smoothly and offers a richer flavor than pre-grated varieties.

Silky and rich, this dish boasts a perfect balance of creamy pasta and the deep, sweet notes of roasted garlic. For a delightful contrast, serve alongside a crisp, green salad or top with crispy pancetta for added texture.

Acini de Pepe with Sautéed Mushrooms and Thyme

Just imagine a dish that combines the delicate texture of tiny pasta pearls with the earthy richness of sautéed mushrooms, all brought together with the aromatic touch of fresh thyme. This Acini de Pepe with Sautéed Mushrooms and Thyme is a testament to the beauty of simple ingredients transforming into a sophisticated meal.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 cup Acini de Pepe pasta to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add 1 cup sliced mushrooms to the skillet and sauté for 5 minutes, until they begin to soften and release their moisture.
5. Stir in 1 tbsp fresh thyme leaves, 1/2 tsp salt, 1/4 tsp black pepper, and 2 cloves minced garlic. Cook for another 2 minutes, until fragrant.
6. Drain the pasta, reserving 1/4 cup of the pasta water.
7. Add the drained pasta to the skillet with the mushrooms, along with the reserved pasta water. Toss to combine and cook for 1 minute, allowing the flavors to meld.
8. Remove from heat and stir in 1/4 cup grated Parmesan cheese until evenly distributed.

Unveil a dish where the creamy Parmesan coats each pearl of pasta, while the mushrooms add a meaty depth and thyme offers a whisper of woodsy freshness. Serve it in shallow bowls with a drizzle of olive oil and an extra sprinkle of thyme for a touch of elegance.

Acini de Pepe with Lemon Cream Sauce

Perfectly petite and pleasing to the palate, Acini de Pepe with Lemon Cream Sauce is a dish that marries the delicate texture of tiny pasta pearls with the bright, luxurious embrace of a lemon-infused cream sauce. This recipe promises a symphony of flavors that are both comforting and sophisticated, ideal for a serene summer evening or a refined brunch gathering.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 cup Acini de Pepe pasta to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt 2 tbsp unsalted butter in a large skillet over medium heat.
4. Pour 1 cup heavy cream into the skillet with the melted butter, stirring to combine.
5. Add 1 tbsp lemon zest and 2 tbsp fresh lemon juice to the cream mixture, stirring continuously for 2 minutes until slightly thickened.
6. Drain the cooked pasta and immediately add it to the skillet with the lemon cream sauce.
7. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the pasta, tossing gently to coat evenly.
8. Remove the skillet from heat and stir in 1/4 cup grated Parmesan cheese until melted and creamy.

Unveil a dish where the creamy sauce clings to each tiny pasta pearl, offering a burst of citrusy freshness with every bite. Serve it garnished with additional lemon zest and a sprinkle of Parmesan for an extra touch of elegance, or alongside a crisp green salad to balance the richness.

Acini de Pepe with Chicken and Broccoli

Radiating warmth and comfort, this Acini de Pepe with Chicken and Broccoli is a delightful symphony of tender pasta, succulent chicken, and vibrant broccoli, all enveloped in a creamy, savory sauce that promises to satisfy any craving for a hearty meal.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts, cubed
• 2 cups broccoli florets
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. In a large pot, bring chicken broth to a boil over high heat. Add Acini de Pepe pasta and cook according to package instructions, about 8 minutes, stirring occasionally to prevent sticking.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until no longer pink, about 5-7 minutes, seasoning with salt and pepper.
3. Add minced garlic to the skillet with chicken and sauté for 1 minute until fragrant, being careful not to burn.
4. Stir in broccoli florets and cook for an additional 3-4 minutes until bright green and slightly tender.
5. Drain pasta, reserving 1/4 cup of the cooking liquid. Return pasta to the pot and stir in the reserved liquid, heavy cream, and Parmesan cheese until well combined.
6. Add the chicken and broccoli mixture to the pot with the pasta, tossing gently to combine. Cook for an additional 2 minutes on low heat to allow flavors to meld.

Combining the creamy texture of the pasta with the crisp-tender broccoli and juicy chicken creates a dish that’s as pleasing to the palate as it is to the eye. For an extra touch of elegance, serve garnished with additional Parmesan and a sprinkle of fresh herbs.

Acini de Pepe with Spinach and Ricotta

On a bustling evening, when the craving for something both comforting and sophisticated strikes, Acini de Pepe with Spinach and Ricotta emerges as the perfect dish. This delightful recipe combines the tiny, pearl-like pasta with creamy ricotta and vibrant spinach, creating a meal that’s as nourishing as it is elegant.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 cup Acini de Pepe pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Add 4 cups roughly chopped fresh spinach to the skillet. Cook for 2-3 minutes, stirring occasionally, until spinach is wilted.
4. Reduce heat to low. Stir in 1 cup ricotta cheese, 1/4 tsp salt, and 1/4 tsp black pepper until well combined and heated through.
5. Add the cooked Acini de Pepe to the skillet, tossing gently to coat the pasta evenly with the spinach and ricotta mixture.
6. Sprinkle 1/4 cup grated Parmesan cheese over the top before serving.

Combining the creamy texture of ricotta with the slight bite of Acini de Pepe and the freshness of spinach, this dish offers a delightful contrast in every forkful. Consider serving it with a side of crusty bread to soak up the creamy sauce, or as a refined side dish to a main course.

Acini de Pepe with Smoked Salmon and Dill

On a bustling evening or a quiet afternoon, this Acini de Pepe with Smoked Salmon and Dill offers a sublime escape into the world of refined flavors and textures. Perfectly al dente pearls of pasta meet the luxurious smokiness of salmon, all brought together with the fresh, aromatic touch of dill.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 tbsp olive oil
• 1/2 cup smoked salmon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water enhances the pasta’s flavor from within.
2. Add 1 cup Acini de Pepe pasta to the boiling water and cook for 8 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Tip: Warming the oil before adding ingredients ensures even cooking.
4. Add 1/2 cup smoked salmon to the skillet and sauté for 2 minutes, just until it begins to warm through.
5. Drain the pasta, reserving 1/4 cup of the pasta water, then add the pasta to the skillet with the salmon.
6. Pour in 1/2 cup heavy cream and the reserved pasta water, stirring gently to combine. Cook for 2 minutes, allowing the sauce to thicken slightly.
7. Remove the skillet from heat and stir in 2 tbsp fresh dill, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup grated Parmesan cheese. Tip: Adding the cheese off the heat prevents it from clumping.
8. Serve immediately, garnished with additional dill if desired.

Zesty and creamy, this dish delights with its contrast of textures—the tender pasta against the silky salmon. For an elegant presentation, serve in shallow bowls with a sprinkle of extra Parmesan and a few sprigs of dill on top.

Acini de Pepe with Artichokes and Lemon

Brimming with bright flavors and delicate textures, this Acini de Pepe with Artichokes and Lemon is a celebration of spring’s bounty. Perfect for a light lunch or as a sophisticated side, it combines the tiny pasta pearls with tender artichokes and a zesty lemon dressing for a dish that’s as pleasing to the palate as it is to the eye.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups artichoke hearts, quartered
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the Acini de Pepe pasta and cook for 8 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Add the quartered artichoke hearts to the skillet and cook for 5 minutes, stirring occasionally, until lightly browned.
5. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the skillet with the artichokes.
6. Stir in the lemon zest, lemon juice, chopped parsley, salt, and black pepper, tossing to combine. If the mixture seems dry, add the reserved pasta water a tablespoon at a time until desired consistency is achieved.
7. Remove from heat and let sit for 2 minutes to allow the flavors to meld.

Just before serving, give the dish a final toss to ensure the pasta is evenly coated with the lemony dressing. The Acini de Pepe should be tender yet firm, with the artichokes adding a meaty texture and the lemon providing a refreshing brightness. For an extra touch of elegance, serve with a sprinkle of additional lemon zest and a side of crusty bread to soak up the delicious dressing.

Conclusion

Certainly, this roundup of 24 Acini de Pepe recipes offers a treasure trove of ideas for every home cook. From cozy soups to refreshing salads, there’s something for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!