1 small onion, finely chopped

2 tablespoons (30 ml) butter

3/4 lb (375 g) tubetti or other short pasta (ditalini, orzo, etc.)

3/4 lb (375 g) tubetti or other short pasta (ditalini, orzo, etc.)

1 cheese 7 oz (200 g) Saint-Honoré, rind removed and cut into cubes

Parmigiano-Reggiano cheese, grated

Fresh chives, chopped

Salt and pepper

In a large saucepan, soften onion in butter. Season with salt and pepper. Add pasta and toss to coat with butter. Add warm broth, about 250 ml (1 cup) at a time, stirring frequently, until liquid is almost completely absorbed.

Pasta should be al dente after about 16 to 18 minutes. Remove pan from heat and add Saint-Honoré cheese. Add broth, if needed. Adjust seasoning. Sprinkle with Parmesan and chives, to taste.

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