Ingredients
Equipment
Method
- In a small pot, pour in the broth and bring it to a low simmer.
- Add the pastina to the simmering broth. Stir occasionally until the pasta is tender and most of the liquid is absorbed, about 5-7 minutes.
- Remove from the heat. Stir in the cold butter until melted, then mix in the grated Parmesan until the broth becomes creamy.
- Quickly whisk in the egg off the heat for a silky texture. Season with salt and pepper as needed.
- Serve immediately in bowls. If desired, squeeze with fresh lemon juice and garnish with extra Parmesan, a drizzle of olive oil, and chopped parsley.
Notes
- Storage: Store leftover Pastina in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth to restore creaminess.
- Freezing: While it’s best enjoyed fresh, you can freeze Pastina for up to a month. To reheat, thaw overnight in the fridge and warm on the stovetop.
- Pairing: This dish pairs wonderfully with light salads or steamed vegetables, offering a balanced meal.
- Customizations: Feel free to add in your favorite vegetables, like peas or carrots, for extra nutrition and flavor.
- Serving: Top with a sprinkle of fresh herbs or a pinch of chili flakes to elevate the flavor.