Orzo and Pignoli (Pine Nuts)

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


  • 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


  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

Posted on September 8, 2015 and filed under main course.