Bring the broth to a boil

• Pour the broth into a saucepan and bring it to a gentle boil over medium heat.

Cook the pastina

• Add the stelline to the boiling broth and stir.
• Cook, stirring occasionally, until the pasta is tender and has absorbed most of the broth.

Finish with butter and parmesan

• Take the pan off the heat and stir in the butter until melted.
• Add the grated parmesan and stir until creamy and thick.

Serve

• Spoon the pastina into bowls and serve hot, while still creamy.