Pasta "Caviar"

Ingredients

• 3 cups chicken stock

• 1 cup pastina (any tiny pasta—I use cute alphabet noodles)

• 3 tbsp butter

• ½ cup pecorino romano or parmeson, grated (I don’t really like Parmesan, but this was perfect)

• Couple pinches of salt

• Drizzle of olive oil

• Optional: black pepper, grated garlic, or lemon juice.

Directions

1. In a medium sized pot on a high heat, bring the chicken stock to a boil.

2. Add the pastina and butter to the chicken stock and immediately turn the heat down to low – medium.

3. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid.

4. Take the pastina off the heat, season to taste with salt and stir through the cheese.

5. Finish off with a drizzle of olive oil. (Optional: black pepper, grated garlic, lemon juice to taste)