Lemon Pasta Pudding

Presto Pasta Night is on the road again and this time Gay from A Scientist in the Kitchen is our host.

This week I have a dried pasta called Rosmarino




It is called Rosmarino because it resembles rosemary (rosmarino in Italian) leaves. Usually pasta such as this would be used in soups but I thought I might try something a little different. Taking a cue from rice pudding I've made a lemon infused sweet pasta pudding.

Lemon Pasta Pudding

½ cup Rosmarino pasta
2 cups hot milk, approximate
meyer lemon marmalade
caster sugar

Melt a knob of butter in a saucepan over a gentle heat and when the butter has melted add the pasta. Stir well to ensure the pasta is well coated.

Add a little of the hot milk and stir well - once the milk has been absorbed by the pasta, add some more. Much like the principles behind a risotto only add more milk to the pan once it has been fully absorbed.

When about half the milk has been added, stir through a little lemon marmalade, taste and then adjust for sweetness by adding caster sugar.

It's important to keep stirring to ensure even cooking.

The pudding is done once the pasta has softened and the mixture is thick and creamy.




This is best served hot.