Orzoand Pignoli(Pasta & Pine Nuts)
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
orzo pasta
or other small pasta |
*
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
pignoli nuts
|
* |
| 1 | tablespoon |
basil
dried |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
orzo pasta
or other small pasta |
*
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
pignoli nuts
|
* |
| 15 | ml |
basil
dried |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
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.
