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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']

Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.
Melt butter in same pot with oil. 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).

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