Orzo and Pignoli (Pine Nuts)

From Light & Easy Diabetes Cuisine. We first printed it in Hot Off the Griddle #47, January 1996.

INGREDIENTS

• 8 ounces orzo or other small pasta
• 1 tbsp virgin olive oil
• 3 tbsp pine nuts (pignoli)
• 1 tbsp dried leaf basil
• salt and pepper to taste

METHOD

1. Bring a large kettle of water to a boil and cook orzo until al dente, 3 minutes.
2. Drain in a colander.
3. Meanwhile, in a small, non-stick skillet heat oil and stir in pine nuts.
4. Cook until golden, about 5 minutes.
5. Add basil. Toss with orzo; season with salt and pepper to taste.
6. Heat through and serve.

Serves 6