Ingredients:

  • 3/4 cup (150g) Acini di Pepe or Stelline pastina
  • 2 1/2 cups (600ml) low-sodium chicken bone broth
  • 1 tbsp (14g) unsalted butter
  • 1 clove garlic, minced
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) fresh lemon zest
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1 tsp (5ml) extra virgin olive oil

Instructions:

  1. Place the saucepan over medium heat and melt half of the butter. Add the dry pastina and stir constantly for 2–3 minutes until the grains turn a pale golden mahogany color and smell nutty.
  2. Stir in the minced garlic for the last 30 seconds of toasting until fragrant but not browned.
  3. Pour in the bone broth and increase the heat to bring the liquid to a gentle boil.
  4. Reduce heat to low and simmer, stirring occasionally, for 8–12 minutes until the broth is mostly absorbed and the pastina is tender and suspended in a thick, creamy liquid.
  5. Remove the pan from the heat to prevent the cheese from clumping. Stir in the remaining butter, grated Parmesan, lemon juice, and lemon zest.
  6. Whisk vigorously for 30 seconds until the cheese is completely melted and the sauce is emulsified. Season with black pepper and drizzle with olive oil before serving.