Ingredients:
1 cup dry pastina pasta
3 cups chicken broth
2–3 fresh garlic cloves, finely minced
2 tbsp. salted butter
1/2 cup freshly grated parmesan cheese
salt, to taste
black pepper, to taste
Instructions:
In a small pot or saucepan, combine dry pastina pasta with chicken broth. Bring to a gentle boil over medium heat, stirring often to prevent sticking. Continue cooking until the pasta is tender and the broth is mostly absorbed, adjusting the texture to your liking.
Reduce the heat to low. Stir in butter, freshly grated parmesan cheese, and minced fresh garlic. Mix thoroughly for a few minutes until the butter melts and the cheese is fully incorporated, allowing the garlic to cook gently and mellow its flavor.
Season the pastina with salt and black pepper to taste. If you prefer a creamier, saucier texture, add extra chicken broth gradually and stir to combine.
Transfer to serving bowls and enjoy immediately. Optionally, garnish with extra butter and parmesan cheese on top for added richness.