Lemon Pastina (Acini Di Pepe) & Egg Yolk

1. Add some oil to a pan, and toast the pasta for 2 min until slightly golden on medium high with the shallots. Add in garlic and tomato paste, sautee 3 min on medium high. Mixing often.
2. Add stock one cup at a time. Add a bit of salt/pepper. Should be about 9-12 ish min.
3. Simmer until pasta is al dente and there is water left over.
4. Add parmigiano, juice of half a lemon, zest of 1 lemon. Cook mixing together for 1 more min.
5. Mix in mascarpone and butter.
6. Poach each yolk carefully in hot water for 30-45 sec.
7. Serve with more parmigiano, lemon olive oil and black pepper.