Photo Credit: Lauren Volo
Pastina literally means “little pasta.” It’s a staple in Italian broth soups and comes in all kinds of fun shapes. The stars are Jade’s favorite, but feel free to experiment with other shapes; they’re equally tasty!
- 1 tablespoon extra-virgin olive oil
- 1 celery stalk finely chopped fine
- 1 carrot peeled and finely chopped
- 2 shallots minced
- 3 sprigs of thyme
- 3/4 teaspoon kosher salt
- 1 2-inch piece of Parmesan rind
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 1/2 cups little star pasta stelline
- 1 cup frozen peas thawed
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest from one large lemon (optional)
- Heat a medium-sized saucepan over medium heat. Add the olive oil, celery, carrot, and shallots and cook, stirring often for about 5 minutes, or until softened.
- Add the sprigs of thyme, salt, Parmesan rind, chicken broth, and water. Bring to a simmer and cook for 10 minutes.
- Add the pasta and stir with a wooden spoon to prevent sticking to the pan. Return to a simmer and continue to cook for 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
- Remove the thyme sprigs and Parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated cheese and lemon zest, if desired.