Lemon Pepper Acini di Pepe

• 2 cups acini di pepe (less than 1 pound)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup grated Parmigiano-Reggiano
• 1 tablespoon grated lemon zest
• 1 teaspoon freshly ground black pepper

1. Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente.
2. Reserve 1 cup cooking water, then drain pasta.
3. Melt butter in same pot with oil.
4. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).

acini, unsalted butter, olive oil, lemon zest, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/lemon-pepper-em-acini-di-pepe-em-351230 (may not work)