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In a medium sized pot on a high heat, bring the chicken stock to a boil.
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 drizzle of olive oil. (Optional: black pepper, grated garlic, lemon juice to taste)