Every time it starts to get a little chilly out, I feel like pastina resurfaces on the internet, and honestly, it’s for good reason. It’s cozy, comforting and delicious. This is pastina with a mushroom leek parmesan broth and then I stirred in an egg and topped with more cheese and cracked pepper. I had made this delicious parmesan and leek broth earlier in the week, so decided to use in this, BUT regular broth would also be absolutely delicious.
Pastina with a mushroom leek parmesan broth
- 1 lb pastina pasta
- 6 cups mushroom leek parmesan broth
- 1 egg
- sea salt
- Add pastina to a pan and add broth. Cook similar to a risotto, as pasta absorbs, keep adding broth to pan. Repeat for about 12 min or so, or until pasta takes done and dish is looking creamy.
- Crack and egg into pan and stir to combine. Add in fresh parmesan and pepper. Cook for about 2 more min and then serve. Enjoy!