Ingredients Jump to Instructions ↓

  1. 8 oz 227g Orzo or other sm pasta - such as mini shells

  2. 1 tablespoon 15ml Virgin olive oil

  3. 3 tablespoons 45ml Pine nuts - pignoli

  4. 1 tablespoon 15ml Dried leaf basil

  5. Salt to taste

  6. Pepper to taste

Instructions Jump to Ingredients ↑

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


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