8oz Pastina or Stelline
2 cups chicken broth
1 tbsp butter
juice and zest of ½ lemon
½ cup grated Parmigiano Reggiano or Pecorino Romano
extra virgin olive oil
black pepper

Simmer the pastina in the chicken broth over medium-high heat, stirring often so it doesn’t stick, until just al dente and most of the broth has been absorbed.

Turn off the heat and stir in the butter, lemon juice, lemon zest, and cheese until it comes together into a creamy, emulsified sauce.

Finish with a good crack of black pepper and a drizzle of good olive oil. Serve right away.