Jack’s Pastina

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop carrots, celery, and onions and add to pot on medium low heat with olive oil and a pinch of salt

Step 2

After mirepoix begins to soften a bit (5-10 min), add tomato paste and stir occasionally. Meanwhile finely mince garlic

Step 3

Add finely minced garlic and stir constantly for 1-2 minutes, ensuring it doesn’t burn

Step 4

Add chicken stock to pot and allow to simmer for 10-20 minutes. Check and stir occasionally until the veggies are soft to your liking

Step 5

Add Pastina to the pot, ensuring you stir every one to two minutes to make sure it doesn’t stick to the bottom. Cook Pastina to al dente and then turn off heat

Step 6

Grate a hefty portion of parmigiano reggiano into a small bowl. Add a hefty amount of black pepper and an egg, mix thoroughly

Step 7

Gently pour egg mixture into the pot while stirring Pastina. This step must be completed after Pastina is cooked and you have turned off the heat

Step 8

Add salt to taste to the Pastina

Step 9

While Pastina cools to an edible temperature, chop basil and tomatoes to the desired size

Step 10

Serve Pastina in a bowl with tomatoes, basil, and mushrooms on top