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In a saucepan, heat the olive oil over low heat.
Add the sliced garlic and red pepper flakes. Sauté gently, stirring often, until the garlic is barely golden and fragrant, about 3–4 minutes. Keep the heat low to avoid burning.
Add the dry pastina directly to the pan and toast it for 1–2 minutes, stirring to coat it in the oil. You might need to turn the heat up to med-low.
Pour in the broth. Season with a pinch of salt, stir and bring to a gentle simmer.
Cook uncovered, stirring often, until the pastina is tender and creamy, about 10-12 minutes.
Once the pastina is just about done, add in the butter and parmesan. Stir until creamy.
Taste and season with salt and black pepper.
Stir in the chopped parsley and a bit of lemon juice.
Spoon into a bowl and finish with an extra drizzle of olive oil, a little extra parm, and a sprinkle of parsley. Enjoy!
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