Buttered Pastina
Ingredients
- 1 cup pastina pasta or other tiny pasta like stelline
- 3 cups chicken broth low-sodium, plus extra for serving
- 3 tablespoons unsalted butter European-style preferred
- 1/2 cup Parmesan cheese freshly grated
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped, for garnish
- Salt (to taste)
Instructions
- In a medium saucepan, bring 3 cups of chicken broth to a gentle boil over medium-high heat. Keep additional broth warm in a separate small pot for adjusting consistency.
- Add the pastina to the boiling broth and stir immediately to prevent sticking. Cook for 2-3 minutes less than package directions suggest, stirring frequently. The pasta should be almost al dente as it will continue cooking.
- When pastina is tender but still has slight bite, remove the pot from heat. The mixture should be soupy - if it looks too thick, add more warm broth gradually.
- Add butter one tablespoon at a time, stirring constantly until each piece is completely melted and incorporated. The mixture should become creamy and glossy.
- Add half the Parmesan cheese and stir gently until melted. Add remaining cheese gradually, stirring constantly to create a smooth, creamy texture.
- Drizzle with olive oil and season with freshly ground black pepper. Taste and adjust seasoning with salt if needed (the broth and cheese provide most of the salt).
- Serve immediately in warmed bowls, garnished with fresh parsley and additional Parmesan if desired. Pass extra warm broth at the table for those who prefer a soupier consistency.
Notes
Storage tip: Keeps in fridge for up to 3 days. Reheat gently on stovetop with additional broth, stirring frequently. The pasta absorbs liquid as it sits, so expect to add moisture when reheating. For best texture, serve immediately after cooking.