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Bring the vegetable stock to a boil in a medium sized pot on a high heat. Add the pastina and butter to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid.
Take the pastina off the heat, season to taste with salt and stir through the cheese . Finish off with a sprinkling of extra cheese and drizzle of olive oil