Recipe - Pasta And Basil Soup

2 ounce (60 g) vermicelli or
Spaghetti, broken into short
Lengths
4 teaspoon Olive oil
1 Onion, chopped finely
1 Garlic clove, chopped
Finely
One half ounce (15 g) pine kernels
1 One half pt (900 ml) chicken or
Vegetable stock
5 One half ounce (45 g) fresh basil leaves,
Shredded
Salt and freshly ground
Black pepper
4 teaspoon Grated parmesan cheese, to
Serve

1. Cook the pasta in a large pan of lightly salted boiling water, following
the pack instructions. Drain and set aside. 2. Heat the oil in a large
saucepan and add the onion, garlic and pine kernels. Cook gently for 10
minutes until the onions are translucent and the pine kernels have turned
goldenbrown. 3. Add the stock and the basil leaves, bring to a boil and
then reduce the heat and simmer for 10 minutes. Add the cooked spaghetti
and season to taste with salt and pepper. 4. Spoon the soup into warm bowls
and sprinkle a teaspoon of parmesan cheese on top of each serving. Serve at
once.

Cook's note: It is always best to tear or shred basil with your fingers as
using a knife can cause the leaves to blacken.

Selections per serving: One half Carbohydrate; 1 Fat; 1/2Vegetable; 25 Optional
Calories

Preparation and cooking time: 30 minutes Calories per serving: 11 5

Freezing not recommended

Basil is a sacred herb, native to India but widely used in Italian cooking.
In Italy it is a symbol of love ~ traditionally, a young girl would place a
pot of basil in her window as an invitation to her lover to call on her!

Recipe from: Weight Watcher's Pasta Cook Book

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini