Over medium heat, heat Colavita lemon extra virgin olive oil. Cook shallot until golden, 2 to 3 minutes. Add garlic and fry in oil until lightly golden, about 1 to 2 minutes.

Add the ditali and cook just until you see some toasty pieces, about 1 minute.

Add the broth and parmigiano rind and bring to a simmer, cook until the pasta is al dente, but there is still some starchy sauce in the pan, about 10 minutes. Remove from heat and stir in Parmigiano, lemon zest, lemon juice, and chives.

Serve with more Parmigiano cheese.