| 1 | Cook the pasta in a large pan of lightly salted boiling water, following the pack instructions. |
| 2 | Drain and set aside. |
| 3 | Heat the oil in a large saucepan and add the onion, garlic and pine kernels. |
| 4 | Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown. |
| 5 | Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes. |
| 6 | Add the cooked spaghetti and season to taste with salt and pepper. |
| 7 | Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving. |
| 8 | Serve at once. |
| 9 | 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. |
| 10 | Selections per serving: ?carbohydrate; 1 fat; ˝vegetable; 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. |
| 11 | 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 |
