Orzo and Pignoli

Course : Pasta
Serves: 6
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8 ounces orzo or other small pasta -- such as mini shells
1 tablespoons virgin olive oil
3 tablespoons pine nuts -- pignoli
1 tablespoons dried leaf basil
1/4 teaspoon salt to taste
1/4 teaspoon pepper to taste

Preparation / Directions:

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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