Ingredients
| 2 cups | Pastene Pastina | |
| 6 cups | vegetable broth (chicken broth, if desired) | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 4 tsp | Pastene Minced Garlic | |
| ¾ tsp | salt | |
| ½ tsp | black pepper | |
| ¾ cup | parmesan reggiano, grated | |
| fresh parsley, chopped as garnish |
Directions
- In a large pot, bring the broth to a boil over medium-high heat.
- Add the pastina to the pot and stir regularly. Reduce the heat to medium and let the pastina cook for 7 minutes.
- While the pastina is cooking, heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and lightly golden. Remove the skillet from the heat and set aside.
- Once the pastina is cooked, remove the pot from the heat and add the garlic and olive oil mixture, salt, and pepper. Stir well to combine.
- Add the grated parmesan cheese and stir again.
- Garnish with fresh chopped parsley and additional cheese. Serve hot, and enjoy!
