Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz (60 g) vermicelli or
Spaghetti, broken into short
Lengths
4 ts Olive oil
1 Onion, chopped finely
1 Garlic clove, chopped
Finely
1/2 oz (15 g pine kernels
1 1/2 pt (900 ml) chicken or
Vegetable stock
5 1/2 oz (45 g) fresh basil leaves,
Shredded
Salt and freshly ground
Black pepper
4 ts 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 golden-brown. 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. Preparation
and cooking time: 30 minutes Freezing not recommended

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