Prep 10 mins
Cook 10 mins
The recipe comes from Light and Easy Diabetes Cuisine. Food exchange: 2 starch/bread exchange + 1 fat exchange.
- 8 ounces orzo pasta or 8 ounces other small shell pasta (such as mini shells)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons pine nuts (pignoli)
- 1 tablespoon dried basil
- salt and pepper
- 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.
This is my second try for this recipe, and with a few additions, I loved it! I added a tsp. of minced garlic out of the jar (I know... I'm lazy), a bit of lemon juice (to taste), and a large helping of peas. Wonderful! Thanks for the recipe!
I made this for my 1st wedding anniversary as a suprise to my husband. We loved it. I did add sundried tomatos to this recipe and added a little more extra light virgin olive oil. I used the larger penne pasta and it turned out very close to the dish my husband and I love of two restuarants. I might suggest that you could add some stir fried chicken to this. It will give it a bit more flavor or substance if you use it as the main dish of a meal. Thank you again for this great recipe.
My husband and I really like this. It's a great side dish. I served it with a rather spicy meat, and a red wine, this compliments well, because it is a mild flavor.