The Real, Star-shaped Pastina

• total time: 28 minutes

Ingredients

Here’s how to make it:

4 cups low-sodium chicken broth (use more if you want it soupier)

Salt, to taste

1/2 medium onion

1 carrot stick, halved

1 celery stalk, halved

4 cloves garlic, to taste

1/2 - 1 tsp turmeric (for color), optional

1 tbsp butter

1 cup pastina (or any small pasta)

1 egg yolk, optional

Freshly grated Parmesan cheese, to taste

1 clove garlic, grated, to taste

Fresh lemon juice, to taste (1/2 lemon)

Freshly cracked black pepper, for serving

Extra virgin olive oil, for drizzling

Directions

In a pot, combine the chicken broth, pinch of salt, onion, carrot, celery, and garlic. Bring to a boil, cover and simmer over medium/low heat for about 20 minutes until the vegetables are tender.

Transfer the cooked veggies to a blender, add the turmeric, and a little bit of the broth. Blend until smooth.

Add the blended vegetables back into the broth, along with another pinch of salt and 1 tbsp of butter. Stir to combine.

Pour in your pastina and simmer (uncovered) for about 8 minutes, stirring occasionally, until the pasta is al dente.

Once the pasta is cooked, turn the heat off. Stir in the egg yolk and stir immediately.

taste, followed by the grated garlic and a squeeze of fresh lemon juice.

Serve warm with extra Parmesan, freshly cracked black pepper, and a drizzle of olive oil. Enjoy!