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In a medium, light-colored saucepan, melt the butter over medium-low heat. Continue cooking, stirring frequently, until it foams and turns a deep golden brown with a nutty aroma — about 3–5 minutes. Keep an eye on it so it doesn’t burn.
Stir the pastina directly into the brown butter and toast for about 2 minutes.
Pour in the chicken broth (it might bubble and steam), add a pinch of salt, and stir. Bring to a gentle boil.
Reduce the heat to low and simmer uncovered, stirring occasionally, for about 5-6 minutes, or until the pastina is tender and the broth is mostly absorbed but still creamy.
Add in the grated garlic and stir.
Stir in the Parmesan cheese, then season with salt, pepper, and lemon zest.
Serve immediately and garnish with extra parmesan, black pepper, lemon zest, and olive oil. Enjoy!