Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        orzo or other small pasta -- such as mini shells
   1      tablespoon    virgin olive oil
   3      tablespoons   pine nuts -- pignoli
   1      tablespoon    dried leaf basil
                        salt to taste
                        pepper to taste

Preparation:

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.