8 oz Orzo or other sm pasta;

           -such as mini shells
      1 tb Virgin olive oil;

      3 tb Pine nuts; pignoli

      1 tb Dried leaf basil;

           Salt to taste;
           Pepper to taste;
  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.
  Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE CAL:
  183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;

  Source: Light and Easy Diabetes Cuisine by Betty Marks
  Brought to you and yours via Nancy O'Brion and her Meal-Master