In a medium saucepan, pour in 3 cups of low sodium chicken or vegetable broth. Bring it to a low boil over medium heat, allowing the broth to become aromatic and inviting. This step usually takes about 5 minutes.

Once the broth is boiling, stir in 1.5 cups of pastina pasta. Cook for 2 minutes, gently stirring often to prevent clumping.

Remove the saucepan from the heat and immediately incorporate 4 tablespoons of unsalted butter and 1 cup of freshly grated parmesan cheese. Stir vigorously until the butter melts and the cheese creates a creamy sauce.

Season your dish with 1/4 teaspoon of coarse kosher salt and a sprinkle of freshly ground black pepper. Stir again to ensure the seasoning is evenly distributed and serve hot.