INGREDIENTS
1 tbsp
extra-virgin olive oil
1
stalk celery, finely chopped
1
carrot, finely chopped
2
shallots, minced
3
sprigs thyme
Kosher salt
1
2 -inch piece parmesan cheese rind
1 qt
chicken stock, plus a little extra if necessary
1 1/4 cups
pastina (*I used tiny alphabet pasta because that's all I could find)
1 cup
frozen peas, thawed (*I left these out)
1/2 cup
grated parmesan cheese
1 tsp
grated lemon zest (optional)