Ingredients

• ¾ cup (120g) pastina (I used stelline pastina)
• 3 cups vegetable broth (low sodium)
• 4 tablespoons freshly grated Parmesan cheese (finely grated)
• A drizzle of extra virgin olive oil
• Salt and black pepper, to taste

Optional Garnish:

• Extra grated Parmesan cheese
• A pinch of black pepper

Instructions:

1. Prepare the Broth:
   • In a small pot, add the vegetable broth and season it with a pinch of salt and pepper.
   • Heat over medium-high with the lid on and bring to a boil.
2. Cook the Pastina:
   • Once the broth reaches a boil, add the pastina and stir it into the broth.
   • Stir occasionally to prevent clumping or sticking to the bottom.
   • Cook according to the package instructions until the pastina is al dente, usually about 5-8 minutes.
3. Make it Creamy:
   • After cooking, remove the pot from heat.
   • Stir in the finely grated Parmesan cheese and a drizzle of olive oil.
   • Stir continuously for 1-2 minutes until the broth thickens and becomes creamy.
4. Serve:
   • Serve in bowls, topping with an extra drizzle of olive oil, more Parmesan cheese, and a sprinkle of black pepper.

Notes

• Pastina: Stir occasionally while it cooks to prevent sticking. Be sure to keep an eye on it to avoid overcooking, which can result in mushiness.
• Parmesan Cheese: For the best flavor, use fresh Parmesan and grate it yourself. Finely grated cheese works best for a smooth consistency.
• Broth: If you're using store-bought vegetable broth, opt for a high-quality one for the best taste.
• Add Veggies: For added nutrition, you can toss in some veggies like carrots, celery, or broccoli.

Nutrition