Pasta and Basil Soup
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) chi...
Ingredients
- 2oz(60 g) vermicelli or
- 1onion, chopped finely
- 1garlic clove, chopped
- 11/2 pt (900 ml) chicken or
- 1. cook the pasta in a large pan of lightly salted
Directions
- 1
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
- 2
Cook the pasta in a large pan of lightly salted boiling water, following the pack instructions
- 3
Drain and set aside
- 4
Heat the oil in a large saucepan and add the onion, garlic and pine kernels
- 5
Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown
- 6
Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes
- 7
Add the cooked spaghetti and season to taste with salt and pepper
- 8
Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving